Greek Island Pastry

By Scrappin Broad

Ingredients

• CRUST
• 1 pkg (15 oz) refrigerated pie crusts (2 crusts)
• 1/4 c (1 oz) grated fresh Parmesan cheese, divided
• FILLING
• 1 pkg (10 oz) frozen chopped spinach, thawed & well drained
• 1 pkg (8 oz) cream cheese, softened
• 1 pkg (4 oz) crumbled feta cheese
• 1 garlic clove, pressed
• TOPPINGS
• 1 can (14 oz) artichoke hearts in water, drained & chopped
• Zest from 1 lemon
• 1 can (3.5 oz) pitted ripe olives, drained & sliced
• 1 1/2 tsp Italian Seasoning
• 3 plum tomatoes, sliced

Details

Servings 12

Preparation

Step 1

Preheat oven to 375.

CRUST
Let pie crusts stand at room temperature 15 min. Lightly sprinkle large round stone with flour. Unfold one pie crust and place in center of baking stone. Lightly brush with water. Grate half the Parmesan cheese over crust.

Unfold second crust & place over crust on baking stone, matching edges and pressing down to seal. Roll both crusts out together to edge of baking stone. Fold 1/2" of edge of crust in toward center, forming an even border; press to seal seam. Flute edge of crust. Prick bottom of crust using pastry tool. Bake 20-25 min. or until golden brown. Remove from oven; cool 10 min.

FILLING
Combine spinach, cream cheese, feta cheese & garlic. Mix well. Spread mixture evenly over crust.

TOPPINGS
Combine artichokes, lemon zest, olives & seasoning; mix well. Spoon topping evenly over filling; top with tomato slices.

Grate remaining Parmesan cheese over tomatoes. Cut into wedges.