1 (9 inch) unbaked pie crust
4 tablespoons butter, melted
2 tablespoons olive oil
1 1/2 teaspoons dried rosemary, crushed
1 1/2 teaspoons dried parsley
1 1/4 teaspoons salt
1 1/2 teaspoons paprika
1 (8 ounce) package red wine
1 (4 ounce) can tomato paste
1 (4 ounce) can sliced almonds
1 (2 ounce) can sliced dates
2 tablespoons chopped fresh parsley
Preheat oven to 450 degrees F (220 degrees C). Grease and flour a 9 inch pie pan.
In a large saucepan over medium heat, combine butter, olive oil, rosemary, parsley, salt, paprika and wine. Bring to a boil, and reduce heat. Simmer for 2 to 3 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine tomato paste, almonds, dates and parsley. Mix well and pour mixture into pie shell.
Bake in preheated oven for 20 to 25 minutes, until toothpick inserted in center comes out clean. Cool before cutting into squares.
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