Perfect Brunch Pie

Ingredients

• 4 large eggs 
• 0.5 cup feta cheese crumbled
• 1 tablespoon basil fresh finely chopped
• 1 tablespoon thyme leaves fresh finely chopped
• 3 cloves garlic minced
• 0.8 cup kalamata olives chopped
• 8 servings kosher salt and pepper freshly ground
• 0.5 cup milk reduced-fat
• 0.5 cup marinated artichoke hearts chopped
• 1 tablespoon oregano fresh finely chopped
• 10 sheets phyllo dough frozen thawed
• 0.3 cup garlic-stuffed olives green chopped
• 0.5 cup plum tomatoes chopped
• 2 tablespoons onion red chopped
• 2 tablespoons scallion chopped
• 0.5 cup sharp cheddar cheese shredded
• 2 tablespoons butter unsalted melted
• 0.5 cup mushrooms white chopped

Equipment

• bowl
• oven
• knife
• pie form
• ceramic pie form

Directions

1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. Spread the olive mixture evenly in the phyllo-lined dish, then pour in the egg mixture.
6. Cut the remaining 4 phyllo sheets into 10-inch rounds.
7. Layer on top of the pie, brushing each piece with butter before adding the next.
8. Bake until the top is golden and a knife inserted in the middle comes out clean, about 1 hour.
9. Let rest 10 minutes before slicing.
10. Winning Olive Recipe: Learn More about the winning cook, Celia Wallis
11. Photograph by Stephanie Foley