Greek Islands Pastry

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1 (15 ounce) package pie crusts (refrigerated, 2 crusts)
• 1/4 cup parmesan cheese, grated
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1 (8 ounce) package cream cheese, softened
• 1 (4 ounce) package feta, crumbled
• 1 garlic clove, pressed
• 1 (14 ounce) can artichoke hearts, in water, drained and chopped
• 1 lemon
• 3 1/2 ounces ripe olives, pitted, drained and sliced
• 1 1/2 teaspoons italian seasoning
• 3 plum tomatoes, sliced

Recipe

• 1 preheat oven to 375 degrees.
• 2 let pie crusts stand at room temperature 15 minutes. lightly sprinkle pizza stone or large cookie sheet with flour.
• 3 unfold one pie crust and place in center of baking pan.
• 4 lightly brush with water and sprinkle half of grated parmesan cheese over crust.
• 5 unfold second crust and place over first matching edges and pressing down to seal. roll both crusts out to the edges of pan. fold 1/2 inch of edge of crust in toward center, forming an even border; press to seal seam. flute edge of crust.
• 6 bake 20 to 25 minutes or until golden brown.
• 7 remove from oven; cool 10 minutes.
• 8 for filling, combine spinach, cream cheese, feta and garlic. mix well. spread spinach mixture evenly over crust.
• 9 for toppings, chop artichokes. zest lemon.
• 10 combine artichokes, lemon zest, olives and seasoning mix; mix well. spoon evenly over filling; top with tomato slices. grate remaining parmesan cheese over tomatoes.
• 11 cut into wedges.