1 14.1-oz. pkg. rolled
   refrigerated unbaked piecrust
   (2 crusts)
4 oz. feta cheese, crumbled
2/3 cup finely shredded
   Parmesan cheese
1/4 cup mayonnaise
1 egg, separated
1 Tbsp. chopped fresh oregano
4 cups assorted tiny tomatoes
1 to 2 Tbsp. drained capers


1. Let piecrusts stand at room temperature 15 minutes. Preheat oven to 375F. In a medium bowl stir together feta, 2 Tbsp. of the Parmesan, mayonnaise, egg yolk, oregano, and 1/4 tsp. black pepper. Unroll one pastry into a 9-inch pie plate. Ease into plate, pressing lightly into bottom and sides; crimp edge as desired. Sprinkle crust with remaining Parmesan cheese.

2. Spoon feta mixture into pie plate, spreading over Parmesan. Top with tomatoes and capers. Sprinkle with 1/2 tsp. kosher salt. Using round cutters, cut rounds from remaining pastry; place on filling. In a small bowl, whisk together the egg white and 2 tsp. water; brush over top pastry.

3. To prevent overbrowning, cover edge of pie with foil. Place  a foil-lined baking sheet on the rack below the pie in oven. Bake 35 minutes. Remove foil. Bake 45 minutes more or until crust is golden brown. Cool 2 hours on a wire rack. Store any leftovers in the refrigerator. Makes 8 servings.

Nutrition: Each serving: 339 cal, 23 g fat, 49 mg chol, 656 mg sodium, 29 g carb, 1 g fiber, 7 g pro

Recipe By Better Homes and Gardens