Cheese & watercress pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| ¼ | cup | Butter or margarine softened |
| 1 | Egg | |
| 1 | dash | Salt |
| ⅓ | cup | Cold water (or more) |
| 1 | pounds | Feta cheese, crumbled |
| 8 | ounces | Cream cheese; softened |
| 2 | Eggs | |
| 1 | bunch | Watercress; minced |
| 1 | dash | Ground nutmeg |
| 1 | dash | Black pepper |
| 1 | dash | Sugar |
| Beaten egg white (optional) | ||
Directions
CRUST
FILLING
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
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