Fast and fresh...this spinach pie is a great option for lunch

I am all about making things from scratch. Why buy a premade product or a mix when you could make it yourself? You know what's going into the dish and you save money...I don't need any more incentive than that to take the time to do it on your own.
But sometimes, the third considertion for deciding on food preparation comes into play - time.
As you might imagine, the campaign has taken a lot of my time out of the kitchen. I have taken to taking short cuts when it's necessary and sometimes even using mixes to cut a corner or two. But, I still like to use fresh ingredients whenever possible.
This recipe was a good combination of the two approaches to cooking that gave me a great meal without spending too much time in the kitchen.
It's a basic spinach pie, based on Spinakopita - a delicious Greek recipe that usually has layer after layer of flaky filo dough, but this one has just a crispy biscuit crust and is topped with thin slices of tomato.
It's quick and tasty. And that's what you want when your day is scheduled to the minute.

Quick Spinach Pie

1  pound of spinach, cooked and thoroughly drained
1 1/2 teaspoons of  garlic, minced
1/2 small onion, finely diced
3/4 cup of  feta, crumbled
1 large tomato, sliced thinly
1 small package biscuit mix, any flavor and the ingredients it calls for
Preheat the oven to 400 degrees.
In a bowl combine the spinach, 1/2 cup of the feta, and the garlic. Combine well.
Transfer the mixture to a pie pan.
Prepare your biscuit mix as directed on the package and spread it over the top of the spinach mixture.
Put the sliced tomatoes over the top of the pie and sprinkle with the remaining feta.
Bake for 30 minutes (or until the crust layer is golden brown).
Let it cool for 10 minutes before you cut it.

Vegan.