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PUFF PASTRY DOUGH FOR SPINACH PIE 
1 c. butter
1 1/2 c. flour
1/2 c. dairy sour cream

Cut butter into flour with pastry blender until completely mixed. Stir in sour cream until thoroughly blended. Divide dough into 2 parts; wrap each and refrigerate 8 hours or overnight. (If in a real hurry, 3 or more hours in the freezer will work too.)

SPINACH PIE:

2 eggs
1 lg. cooking onion (tennis ball size), chopped and fried gently in oil
1/2 to 3/4 lb. feta cheese
1/4 to 1/2 lb. cottage cheese
1 bunch tender green onions, chopped
1 1/2 lb. spinach, fresh or frozen, cut up

Combine these ingredients to make 1 pound. One pound of feta is usually too salty.

Rinse and drain spinach very well to eliminate as much water as possible.

Mix everything together. Roll pastry on well-floured cloth-covered board. (Use rubber bands.) Work puff pastry quickly into size of shallow pan, which should be about 9x13 inches. (Cookie sheet maybe, but a higher edged one is better.)

Add the filling and cover with the other pastry. Cook at 400 to 450 degrees for about 45 to 50 minutes until brown. Great hot or very cold.

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