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Title: Broccoli Feta Pie
Categories: Dinner, Pies
Yield: 6 Servings

2 tb Butter
1 c Onions (2); finely chopped
4 cl Garlic; minced
2 ts Dried dill
1 ts Marjoram
6 c Fresh broccoli; chopped
1/2 ts Salt
1/8 ts Cayenne or black pepper;
- to taste
4 Eggs
2 c Feta cheese; crumbled or
- grated
1/2 c Fresh parsley; minced
10 Phyllo leaves (1/2 pkg)
5 tb Butter; melted
1 tb Sesame seeds

A quiche variation which looks much more complicated and intricate to
make than it really is.

Melt 2 tb butter in a 10" frying pan over medium heat and sauté the
onions, garlic, dill, and marjoram. When onions begin to soften and
brown, add broccoli, salt, and pepper. Sauté a few minutes more.
Remove from heat when broccoli is still bright green and slightly
crunchy but cooked.

Beat eggs in a large bowl. Add feta, parsley, and onion-broccoli
sauté.

Preheat oven to 350°F. Take phyllo out of the refrigerator. Unfold
dough and lay flat on table. Brush a sheet lightly with melted
butter. Gently lift dough and fit into a 10" buttered springform pan.
Fit the phyllo along the bottom and sides and let the extra dough
overhang edges. Repeat with 5 more sheets, overlapping them. Pour in
the filling. Brush 4 more leaves with butter one at a time and lay
one on top of the other over the filling. Trim edges of dough up to
form a crust around the pie's edge. Brush remaining butter on top and
sprinkle with sesame seeds. Bake 40 to 45 minutes until top is golden
brown. Allow to set 10 minutes before serving. Remove sides of
springform pan before serving.

Recipe by Horn of the Moon Cookbook by Ginny Callan

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