Greek Islands Pastry
Posted by Rini

Crust
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1 ounce fresh Parmesan cheese, grated, divided (1/4 cup)
Filling
1 package (8 ounces) cream cheese, softened
1 package (4 ounces) crumbled feta cheese
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 garlic clove, pressed
Toppings
1 can (8.5 ounces) artichoke hearts, drained, chopped
1 can (3.5 ounces) pitted ripe olives, sliced
1 lemon
1 1/2 teaspoons Italian seasoning
3 plum tomatoes, sliced

Preheat oven to 375� F. Let pie crusts stand at room temperature 15 minutes.

Lightly dust a large round stone with flour. Unfold one pie crust and place in center of baking stone. Lightly brush with water. Grate half of the Parmesan cheese over crust. Unfold second crust and place over first crust on baking stone, matching edges and pressing down to seal. Roll both crusts out together to edge of baking stone. Fold 1/2 inch of edge of crust in toward center, forming an even border; press to seal seam.

Using smooth end of pastry tool, form a decorative fluted edge; prick center of crust. Bake 20-25 minutes or until golden brown. Remove to cooling rack. Cool 10 minutes.

For filling, combine cream cheese, feta cheese, spinach and garlic; mix well.

For toppings, chop artichokes. Slice olives. Zest lemon. In a small bowl, combine artichokes, olives, lemon zest, and seasoning mix.

Spread spinach mixture evenly over crust. Spread artichoke topping evenly over filling. Slice tomatoes; arrange in an overlapping circular pattern over topping. Grate remaining Parmesan cheese over tomatoes. Cut into wedges.

Yield: 12 servings or 20 sample servings

Nutrients per serving: Calories 290, Total Fat 20 g, Saturated Fat 10 g, Cholesterol 35 mg, Carbohydrate 22 g, Protein 7 g, Sodium 440 mg, Fiber 2 g