Broccoli and cheese pie

Yield: 1 Servings

Measure Ingredient
8 \N Phyllo-pastry leaves; (warm to room temperature)
1 bunch Fresh broccoli; (2lbs)
¼ cup Butter
½ cup Finely chopped onion
3 \N Eggs
½ pounds Feta cheese; crumbled
¼ cup Chopped fresh parsely; (I use 1 tsp. dry)
2 tablespoons Chopped fresh dill; ( I use 1 tsp. dry)
½ teaspoon Salt; (I cut this down to 1/4 tsp.)
1 dash Pepper; (I put lots!!)
½ cup Butter; melted

Preheat oven to 350 degrees.

Wash and trim broccoli. Split heavy stalks and coarsely chop stems and flowerets. Put broccoli into a large skillet and add ½ cup boiling water.

Cook over medium heat, covered for 5 minute. Drain well and remove. Melt ¼ cup butter in the skillet, and saute chopped onion about 3 minutes.

(until golden) Add broccoli to the mixture, stir, and saute 1 minute.

In a large bowl, beat eggs slightly. Add feta cheese, parsely, dill, salt, pepper, and broccoli mixture. Mix well.

Line a 9 inch springform pan with 6 phyllo leaves, overlapping edges. Make sure to brush each leaf with melted butter before placing in pan. Pour filling into prepared pan. Fold overlapping edges onto the top, over the filling.

With the two remaining leaves, use scissors to cut four 9 inch circles. Use another 9 inch pan to guide you. Brush each one with melted butter and layer one over the other on top of the pie. Use scissors to cut through the leaves to make 8 sections (pie wedges). Pour any remaining butter on top of pie.

Place the pan onto a cookie sheet to catch drippings. Bake for 40 to 45 minutes, or until crust is puffy and brown. Remove to rack to cool 10 minutes.

To serve, remove the side of the springform. Cut into wedges and serve with a pie server. Serve warm.

Note: Three (10 oz) packages of drained, thawed, frozen chopped broccoli can be used also.

This pie is very delicious and great for vegetarians. It can also be made in a cake pan and cut into squares but cut the top before baking.

Posted to EAT-L Digest by Debra Ryckman <dryckman@...> on Apr 11, 1998

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