1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 cup POLLY-O All Natural Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 cup KRAFT Shredded or Grated Parmesan Cheese
1/2 cup dry Italian-style bread crumbs
1/2 cup chopped onion s
1 jar (12 oz.) roasted red pepper s, drained, sliced
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Let's Make It
Heat oven to 425°F.
Roll 1 pastry sheet into 16-inch circle on lightly floured surface. Press lightly onto bottom and up side of 9-inch springform pan sprayed with cooking spray, extending edge of pastry over top edge of pan.
Mix 4 eggs and all remaining ingredients except peppers; spread half onto bottom of pastry crust. Top with peppers and remaining cheese mixture.
Roll remaining pastry surface to 12-inch circle. Cut out 9-inch circle; place over filling. Pinch edges of pastry together to seal. Cut pastry trimmings into desired shape with small cookie cutter; arrange on top crust. Beat remaining egg; brush onto crust. Place pan on baking sheet.
Bake 40 min. or until golden brown. Cool 30 min. Run knife around rim of pan to loosen crust; carefully remove rim.
Sprinkle 2 Tbsp. chopped fresh basil over red pepper layer in pie before covering with top crust and baking as directed.
Serve with a bagged green salad tossed with your favorite KRAFT Dressing, such as Italian or Ranch.
This delicious pie is equally delicious whether served warm or at room temperature.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.