Pie for Dinner

Traditionally, pies were not just for dessert. Often savory fillings were encased in pastry for eating on the run or to extend what food was available. These delicious recipes are sure to please any family. Most reheat quite well.

*Spinach Pie*
Try this pie on kids that claim to hate spinach

3 pkg. or 2 lb. fresh spinach (or 2 pkg. frozen, chopped)
1 onion, finely chopped
1/4 c. olive oil (or less)
1/4 c. grated Parmesan cheese
1/2 lb. feta cheese
1 tall container cottage cheese
3-4 eggs, slightly beaten
1/2 tsp. dill
1 box phyllo pastry
1/2 c. butter or margarine, melted
Salt & pepper to taste
Garlic salt to taste

Wash spinach, destem and dry. Chop coarsely. Saute onion in oil until golden color. Mix egg with crumbled feta cheese, cottage cheese, spices and Parmesan cheese. Add spinach and mix until well blended together. Line 11 x 14 x 2 inch pan with phyllo sheets. Note: For ease in handling pastry, make sure it's completely thawed. Brush melted butter between each layer (according to directions). Use about 8-10 sheets. Top with spinach mixture. Repeat procedure with another 8-10 pastry sheets. Sprinkle top layer with water, punch a few holes to let steam escape. Bake at 350 degrees for approximately 45 minutes or until golden brown.

*Brie in Pastry*
Elegant and smooth

1 lb. Brie cheese round
1 (17 1/4 oz.) pkg. puff pastry (2 sheets)
1 egg
1 tbsp. water

Place Brie on one sheet of puff pastry. Top with second sheet and shape around the Brie; trim. Seal pastry edges together with water, crimp firmly. Wrap with plastic wrap, then with heavy duty foil. Seal tightly and freeze. Brush frozen puff with a wash of egg and water beaten together with a fork. Bake at 425 degrees for 40 to 45 minutes or until golden brown. Let stand about 30 minutes before serving. To cook without freezing, bake in 400 degree oven 35 to 40 minutes until golden. Let stand before serving.

*Beef Turnovers*
My family loves these when they are in a hurry

--CRUST:--

1 1/2 c. all-purpose flour
1/2 tsp. salt
6 tbsp. (3/4 stick) cold margarine, cut into pieces
1/4 c. (1/2 stick) cold unsalted butter, cut into pieces
5-6 tbsp. ice water

In a large bowl, combine the flour and salt. Cut in the margarine and butter, using a pastry blender or 2 knives, until the mixture resembles coarse meal. Add 5 tablespoons of the ice water and stir lightly with a fork until the mixture forms a dough. (Add the remaining tablespoon water if the dough crumbles.) Wrap the dough in plastic wrap and

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