-CRUST-
2 c Flour
1/4 c Butter or margarine
– softened
1 Egg
1 ds Salt
1/3 c Cold water (or more)
FILLING
1 lb Feta cheese, crumbled
8 oz Cream cheese; softened
2 Eggs
1 bn Watercress; minced
1 ds Ground nutmeg
1 ds Black pepper
1 ds Sugar
Beaten egg white (optional)
To make crust, combine flour, butter, 1 egg and salt in bowl and work
with fingers until mixture resembles coarse crumbs. Add enough cold
water to make soft dough. Wrap in waxed paper and chill 2 hours.
To make filling, combine cheeses, 2 eggs, watercress, nutmeg, pepper
and sugar in mixer bowl and mix thoroughly.
Divide chilled crust in halves. Roll half of pastry almost paper-thin
and fit into 9-inch pie plate. Spread filling into shell. Roll other
half of pastry very thin and place over filling. Trim and crimp
edges. Brush with beaten egg white, if desired, and bake at 325F 45
to 55 minutes, or until pastry is golden. Cut in wedges to serve.
Created by: Greenhouse, Los Angeles
(C) 1992 The Los Angeles Times
Yields
6 Servings