8 Phyllo-pastry leaves; (warm
-to room temperature)
1 bn Fresh broccoli; (2lbs)
1/4 c Butter
1/2 c Finely chopped onion
3 Eggs
1/2 lb Feta cheese; crumbled
1/4 c Chopped fresh parsely; (I
-use 1 tsp. dry)
2 tb Chopped fresh dill; ( I use
-1 tsp. dry)
1/2 ts Salt; (I cut this down to
-1/4 tsp.)
1 ds Pepper; (I put lots!!)
1/2 c 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 1/2 cup boiling water.
Cook over medium heat, covered for 5 minute. Drain well and remove. Melt
1/4 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.
Yields
1 Servings