1 lb. Feta cheese, crumbled
1 (8 oz.) pkg. cream cheese, softened
2 eggs, lightly beaten
1 bunch watercress, minced
Dash of nutmeg
Dash of black pepper
Egg Pastry

Combine cheeses, eggs, watercress, nutmeg, and pepper in mixer bowl and mix thoroughly. Divide Egg Pastry (recipe follows) in halves. Roll half of pastry almost paper thin and fit into 9 inch pie plate. Spread filling into shell. Roll other half of pastry very thin and place over filling. Trim and crimp edges. Bake at 325 degrees for 45 to 55 minutes or until pastry is golden. Cut in wedges. Yield: 6 servings.