1/2 cup margarine
1 (20 ounce) package frozen chopped spinach, thawed
1 (16 ounce) package frozen cherry tomatoes, diced
1/2 cup crushed sweet pickle relish
2 tablespoons grated Parmesan cheese
1 recipe pastry for a 9 inch double crust pie
2 egg whites
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, combine margarine, spinach, tomato, relish, cheese and pickle relish. Mix, then roll pastry into cylinder shape; fold half of the center out of the edge. Place in the pie pan. Spread filling over pastry. Roll edges alternately across top and bottom edges of pastry. Cover edges of pastry with thermal drawn knife or electric blanket to maintain 'flatten' shape. Heat oven to 400 degrees F (200 degrees C). Unroll heart side down.
Bake in preheated oven for 45 minutes. Keep bread rolls up in oven while baking 30 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 minutes. Cool completely.