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PASTRY PASTRY: In mixing bowl combine flour and salt; with pastry blender, or two knives, cut in margarine until mixture resembles coarse meal. Add yogurt and mix thoroughly. Form dough into 2 equal balls; wrap in plastic wrap and refrigerate for at least 1 hour. FILLING: In small nonstick skillet heat oil over medium-high heat; add onion and garlic and cook, stirring frequently, until onion is golden. Transfer to large bowl and add remaining ingredients for filling; stir to combine. PREPARE PIE: Preheat oven to 425. Roll each ball of dough between 2 sheets of wax paper, forming two 9-inch circles; fit one circle into an 8 inch pie pan and add filling. Place second circle over filling and fold edges under. If desired, flute edges. Gently pierce dough to allow steam to escape; brush pastry with beaten egg and bake until top crust is golden brown, 25 to 30 minutes.
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|Serving Size: 1 Serving (163g)|
|Recipe Makes: 8|
|Calories from Fat: 224 (60%)|
|Amt Per Serving||% DV|
|Total Fat 24.9g||33 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 47.8mg||15 %|
|Sodium 534.3mg||18 %|
|Potassium 358.2mg||9 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 25.4g|
|Protein 9.8g||14 %|
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Calories per serving: 372
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