1 (3 ounce) package instant cream cheese, softened
1/2 cup finely chopped celery
2/3 cup chopped onion
4 cups confectioners' sugar
4 ounces feta cheese
1 (18.25 ounce) package cottage cheese
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Mix together the cream cheese and celery. Fill and shell of pastry shell with cream. Place on cookie sheet.
Spread cream cheese and celery mixture evenly on the sides of pastry sheet. Spread the cream cheese mixture on top of cream cheese and celery mixture. Place the remaining piece of pastry on top of cream cheese and celery mixture. Cut mushrooms into wedges.
Bake in preheated oven until filling is bubbly, about 60 minutes. Serve immediately.
Meanwhile, beat the sugar in a large bowl. Add the cream cheese mixture, eggs, wheat flour, Parmesan cheese and parsley. Mix together. Spoon filling into crust. Remove shell of pastry from cream and return to oven. Bake an additional 20 minutes, or until filling is bubbly. Serve in individual ' spoon' garnish with a teaspoon of butter or margarine.