Greek Islands Pastry Recipe Crust: 1 pkg refrigerated pie crusts (2 crusts) 1/4 cup grated fresh parmesan cheese, divided Filling: 1 pkg (8 oz) cream cheese, softened 1 pkg (4 oz) crumbled feta cheese 1 pkg (10 oz) frozen chopped spinach, thawed & well drained 1 garlic clove pressed Toppings: 1 can (14 oz) artichoke hearts in water, drained and chopped 1 can (3.25 oz) pitted ripe olives, sliced 1 lemon 1 1/2 tsp. italian seasoning 3 plum tomatoes, sliced 1) preheat oven to 375 degrees. For crust, let pie crusts stand at room temp 15 min. Lightly dust large round stone with flour. Unfold one pie crust and place in center of stone. Lightly brust with water. Grate 1/2 of parm cheese over crust. unfold second crust and place over 1st crust on stone, matching edges and pressing down to seal. Roll both crusts out together to edge of stone. Fold 1/2 inch of crust in toward cetner, forming an even border, press to seal seam. 2) form a decorative fluted edge; prick center of crust. Bake 20-25 min. or until golden brown. Remove and cool 10 min. 3) for filling combine cream cheese, feta cheese, spinach and garlic. 4) For toppings, chop artichockes, slice olives, zest lemon. Combine with italian seasoning mix. 5) Spread spinach mixture evenly over crust. Spread artichoke mixture over filling. Slice tomatoes arrange in overlapping circular pattern over topping. Grate remaining parm cheese over tomatoes. Cut into wedges yield: 12 servings nutrients: calories 290, fat 19 g, protein 7g, sodium 430 mg. fiber 3 g