3 cups all purpose flour                           1/2 spoon oregano
1 cup warm water                                    dash of salt
2 tbl spoons oil

     Blend  and knead until smooth.  Separate into 3 balls.  Roll out to 3 rectangles large enough to line an 8 by 12 baking dish.  Lightly oil baking dish and combine the following:
one pound of thawed frozen spinach- i prefer the chopped leaves kind
a couple of chopped green shallots (can replace with 1/3 white onion)
1/2 cup finely chopped parsley
1/3 pound feta cheese (totally optional i actually prefer it without), salt, pepper, thyme
Lightly oil baking dish.  Line with a layer of pastry crust.  Fill with half the filling.  Cover with a 2nd crust.  poke with holes.  Add remainder of filling.  Top off with third crust.  Score and  bake at 400F for 45 minutes.   Recipe provided compliments of Dion of Cyprus.  : )

               HALLOWEEN BAKED STUFFED SQUASH
Select winter squash. unblemished & ripe, 6 in/30 cm diameter (1/2 per person)  Halve.  Scoop out seeds & membrane.  Place halves cut side down on plate in microwave.  Cook on high for 5 min.  Extract meat & dice.  To each cup diced squash, add 1/4 c. each chopped & sauteed mushrooms & onions,

1/2 c. short grained rice, 1/2 c. low fat cottage cheese, 2 tbsps fresh chopped parsley & a tbsp pignoli nuts.  Add salt, pepper & cayenne to taste. Mix well, & stuff squash shells, mounding slightly.  Decorate w/black olive eyes, thin slices  of red pepper for lips and a sliced mushroom cap nose.  Spritz lightly with spray shortening.  Cover w/foil.  Bake in preheated 350F oven for 20 minutes or until done. Serve w/hearts of celery (tops on).  Fill each w/cream cheese, sprinkle w/paprika.  Decorate w/stuffed green olive eyes & a peeled baby carrot nose.  Beverage:  Hot Apple Cider w/cinnamon stick stirrer.  Dessert:  Frozen Yogurt w/ginger snaps.  Get a costume together plan to party.                                     Have a Happy Halloween!!

                HALLOWEEN PUMPKIN SOUP
1 tbsp. olive oil                                 1/2 tsp. ground cinnamon
4 shallots, chopped                          1/4 tsp. ground cloves
2 stalks celery, sliced                       Dash freshly grated nutmeg
2 med. carrots, chopped                  2 lbs. pumpkin, peeled, seeded, chopped
2 med. potatoes, diced                     5 c. vegetable stock                               

1 tbsp. ground coriander                Plain yogurt   
2 tsp. ground cumin                         Cilantro leaves
Heat oil in 3 qt. saucepan. Add shallots & celery.  Saute 5 minutes. Add carrots & potatoes.  Saute 5 minutes longer. Add coriander, cumin, cinnamon, cloves & nutmeg. Stir fry 2 minutes. Add pumpkin & vegetable stock. Bring to boil, cover & simmer gently 20 min. or until vegetables are tender. Blend soup in food processor or blender until smooth. Return to pan, adjust seasonings to taste & heat through.  Serve hot, garnished w/swirl of yogurt & cilantro leaves. Makes 4 to 6 servings.   Recipe compliments of I Dunno.  Click Pumpkin : ))

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