1. Sift together flour thru salt. 2. Cut in butter, then 4 oz cream cheese. 3. Roll out 2/3 of dough and line a 9-inch deep-dish pie dish. 4. Roll out remaining pastry into a circle big enough to cover dish; chill. 5. Spray a large skillet with butter-flavored cooking spray. 6. Add onion and cabbage and at least 1/8 tsp (dried) or 1/2 tsp (fresh) of each herb. 7. Sauté several minutes over medium heat, stirring constantly until cabbage is wilted& onions are soft; remove from pan. 8. Spray skillet again and sauté mushrooms 5-6 minutes, stirring constantly. 9. Spread other 4 oz cream cheese in the bottom of the pie shell. 10. Arrange the eggs in a layer over the cream cheese. 11. Sprinkle with a little dill, then cover with cabbage mixture, then a layer of the mushrooms. 12. Cover with pastry circle, press crusts together tightly at the edges and flute with a fork. 13. Cut a few short slashes in the top crust for steam to escape. 14. Bake at 400°F 15 minutes. 15. Turn temperature down to 350° and bake 20-25 minutes until crust is light brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
