This extravagantly attractive and delicious pie will earn you a reputation as an inventive cook. It should be assembled in advance and baked before serving. To scallop the edge, simply place one index finger on the rim and with the other finger, push dough toward center, about 1/2-inch down. Continue around the edge. This will create an attractive scalloped border.
1 package (6) frozen patty shells, defrosted in refrigerator
1 package (8 ounces) low-fat cream cheese
1 cup (4 ounces) Feta cheese, mashed
1/4 cup packed-in-oil sun-dried tomatoes, chopped and drained
1/4 cup chopped chives
3 tablespoons sliced black olive rings
1/3 cup fresh bread crumbs
Topping:
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
Stack 3 patty shells together and roll them out to measure 8-inches. Place pastry on a lightly greased cookie sheet. Stir together next 6 ingredients until thoroughly blended and place in center of the pastry, leaving a 1-inch border along the edge.
Roll out the remaining shells in the same fashion and place over the filling. Press and seal the edges with the tines of a fork. Scallop the edges in a decorative fashion. Pierce the top in several places with the tines of a fork, brush top with a little water and sprinkle top with Parmesan and sesame seeds. (Can be held at this point in the refrigerator.)
Bake at 400° for about 25 minutes, or until top is a deep golden brown. Place on a platter and cut into wedges to serve. Serves 6.
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