INGREDIENTS

INSTRUCTIONS

PASTRY
PASTRY:  In mixing bowl combine flour and salt; with pastry blender, or two
knives, cut in margarine until mixture resembles coarse meal. Add yogurt
and mix thoroughly. Form dough into 2 equal balls; wrap in plastic wrap and
refrigerate for at least 1 hour.
FILLING:  In small nonstick skillet heat oil over medium-high heat; add
onion and garlic and cook, stirring frequently, until onion is golden.
Transfer to large bowl and add remaining ingredients for filling; stir to
combine.
PREPARE PIE:  Preheat oven to 425.  Roll each ball of dough between 2
sheets of wax paper, forming two 9-inch circles; fit one circle into an 8
inch pie pan and add filling. Place second circle over filling and fold
edges under.  If desired, flute edges.  Gently pierce dough to allow steam
to escape; brush pastry with beaten egg and bake until top crust is golden
brown, 25 to 30 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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