MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cheese & Watercress Pie
 Categories: Vegetarian, Cheese/eggs, California
      Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
      2 c  Flour
    1/4 c  Butter; softened
      1    Egg
      1 ds Salt
    1/3 c  Water; or more, cold

MMMMM--------------------------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
           Egg white; beaten
           - (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" 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 325°F for 45 to 55 minutes, or until pastry is golden. Cut in
  wedges to serve.

  Recipe by Greenhouse, Los Angeles

  Recipe FROM: The Los Angeles Times, 1992

MMMMM