Spinach Cake

Twenty five  years ago I got a recipe for Greek spinach pie from a friend of mine.  Over the years I have changed the recipe and improved the taste and the nutrition.  Instead of a pie crust in a pie pan, I use a wild rice crust in a cake pan. Here is my recipe for spinach cake:
Ingredients for the crust: 1 cup wild rice, 1 egg, 1/4 cup grated parmesean cheese
Method for the crust: Prepare the wild rice with two cups of water. Mix the cooked rice with the egg and the cheese and spread it in a 9x13 cake pan.
Ingredients for the cake: 2 bunches fresh spinach, 1 red onion diced, 4 cloved of fresh garlic diced, 3 ribs  celery diced, 1 package baby bella mushrooms chopped, 3 eggs, 1 cup grated colby cheese, 6 ounces feta cheese crumbled into pieces, 1 tablespoon whole fennel seed, 1 tablespoon basil, 1 tablespoon parsley, 1 tsp salt, 1 tsp black pepper
Method for the cake: tear the stems off of the spinach. Rinse the spinach in the sink three  times. Microwave the spinach for 5 minutes with a tablespoon of water. When the spinach cools, squeeze the moisture out with your hands. (Offspring #2 used to call this  recipe washrag pie). Using a kitchen shears, cut the spinach into pieces. Saute the onions, celery, mushrooms, and garlic in a frying pan. Mix the sauted vegies with the spinach, the eggs, the cheeses, and the spices. Mix well and spread it over the wild rice crust. Bake in the oven at 350 for an hour. Enjoy!