MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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 saute the
  onions, garlic, dill, and marjoram. When onions begin to soften and
  brown, add broccoli, salt, and pepper. Saute 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
  saute.
  
  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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