Cheese and watercress pie

6 Servings

Ingredients

Quantity Ingredient
2 cups Flour
¼ cup Butter or margarine softened
1 pounds Feta cheese, crumbled
8 ounces Cream cheese; softened
2 Eggs
1 bunch Watercress; minced
1 Egg
1 dash Salt
⅓ cup Cold water (or more)
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.

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