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Ingredients
- 8 x Phyllo-pastry leaves, (hot to room temperature)
- 1 bn Fresh broccoli, (2lbs)
- 1/4 c. Butter
- 1/2 c. Finely minced onion
- 3 x Large eggs
- 1/2 lb Feta cheese, crumbled
- 1/4 c. Minced fresh parsely, (I use 1 teaspoon dry)
- 2 Tbsp. Minced fresh dill, ( I use 1 teaspoon dry)
- 1/2 tsp Salt, (I cut this down to 1/4 tsp.)
- 1 dsh Pepper, (I put lots!!)
- 1/2 c. Butter, melted
Directions
- 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 in 1/2 c. boiling water.
- Cook over medium heat, covered for 5 minute. Drain well and remove. Heat 1/4 c. butter in the skillet, and saute/fry minced onion about 3 min.
- (till golden brown) Add in broccoli to the mix, stir, and saute/fry 1 minute.
- In a large bowl, beat Large eggs slightly. Add in feta cheese, parsely, dill, salt, pepper, and broccoli mix. 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 min, or possibly till crust is puffy and brown. Remove to rack to cold 10 min.
- To serve, remove the side of the springform. Cut into wedges and serve with a pie server. Serve hot.
- Note: Three (10 ounce) pkgs. of liquid removed, thawed, frzn minced 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.
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