Greek Islands Pastry

Submitted by katie in the UP

"This has some of my favorite flavors in it. It's a simple appetizer or serve with a salad and call in lunch or dinner lol. This recipe came from The Pampered Chef cookbook, ALL THE BEST."

 

• Ready In: 50mins
• Ingredients: 11
• Serves: 12

ingredients

• Ingredients for crust

• 1 (15 ounce) package pie crusts (refrigerated, 2 crusts)
• 1⁄4 cup parmesan cheese, grated

• Ingredients for filling

• 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

• Ingredients for topping

• 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

directions

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.