Perfect Brunch Pie
This recipe serves 8. One portion of this dish contains around 9g of protein, 15g of fat, and a total of 234 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of thyme, marinated artichoke hearts, mushrooms, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 2 hours and 10 minutes.
Instructions
Preheat the oven to 350 degrees F.
Mix the kalamata and green olives, the tomatoes, scallion, onion, mushrooms, garlic and artichoke hearts in a large bowl. Stir in both cheeses, the basil, oregano and thyme; set aside, 20 minutes. Meanwhile, beat the eggs, milk, and salt and pepper to taste in another bowl.
Brush a 10-inch glass or ceramic pie dish with some of the butter. Stack 6 sheets of phyllo dough (keep the rest covered with a damp towel) and cut the stack into a 12-inch round with a paring knife.
Place 1 phyllo round in the prepared pie dish and brush with butter; continue to layer the remaining 5 phyllo rounds in the dish, brushing each piece with butter before adding the next.
Spread the olive mixture evenly in the phyllo-lined dish, then pour in the egg mixture.
Cut the remaining 4 phyllo sheets into 10-inch rounds.
Layer on top of the pie, brushing each piece with butter before adding the next.
Bake until the top is golden and a knife inserted in the middle comes out clean, about 1 hour.
Let rest 10 minutes before slicing.
Winning Olive Recipe: Learn More about the winning cook, Celia Wallis
Photograph by Stephanie Foley