Community Recipe from
- 3/4 cup(s) kalamata olives, chopped
- 1/4 cup(s) garlic stuffed green olives, chopped
- 1/2 cup(s) plum tomatoes, chopped
- 2 tablespoon(s) each copped scallion and choppled red onion
- 1/2 can(s) chopped mushrooms
- 3 clove(s) minced garlic
- 1/2 cup(s) chopped marinated artichoke hearts
- 1/2 cup(s) each shredded sharp cheddar and crumbled feta
- 1 tablespoon(s) eacg chopped fresh basil, oregan and thyme
- 4 eggs
- 1/2 cup(s) milk
- kosher salt and pepper
- 2 tablespoon(s) melted unsalted butter
- 10 sheets phyllo dough
- Preheat oven to 350 degrees.
- Mix together olives thru herbs, set aside 20 min.
- Beat eggs, milk, salt and pepper in another bowl.
- Brush a 10 inch glass or ceramic pie plate with some of the butter.
- Stack 6 sheets of dough and cut into 12-in. rd. with paring knife, place in pan 1 by 1, brushing each sheet with butter.
- Spread olive mixture on top, then pour in egg mixture.
- Cut 4 sheets into 10-in. rd, layer on top with butter in between.
- Bake about 1 hr. until top is golden and knife comes out clean.
- Let rest 10 min. before serving
This recipe is a personal recipe added by ncarli and has not been tested or endorsed by MyRecipes.
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Brunch Pie Recipe at a Glance
- COURSE: Breakfast/Brunch
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