The perfect breakfast pie

Votes: 4

Photo of the dish: Celia Wallis

Time: 2 hours 10 minutes
Complexity: easily
Servings: 8

Western brunches—late Sunday or holiday breakfasts where people gather with loved ones and spend time in a casual, relaxed weekend atmosphere—are becoming increasingly popular in our country. This pie won a competition, and its creator was a housewife who created new pies in her kitchen to find the perfect recipe. She described this pie as being like scrambled eggs that hold the filling together. She used a cheese and olive oil mixture, which she placed in filo pastry, for the filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

10 sheets frozen phyllo dough, thawed
3/4 cup chopped olives
1/4 cup chopped garlic-stuffed green olives
0.5 cup chopped tomatoes
2 tablespoons chopped green onions
2 tablespoons chopped red onion
0.5 cups chopped white mushrooms
3 cloves garlic, crushed
0.5 cups chopped marinated artichoke hearts
0.5 cups grated sharp cheddar
0.5 cup crumbled feta
1 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh oregano
1 tbsp finely chopped fresh thyme
4 large eggs
0.5 cups low-fat milk
2 tbsp (30 g) butter, melted

Ingredient Substitution Suggestions

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Recipes with similar ingredients: filo dough, feta cheese, cheddar cheese, olive, Artichokes, basil, eggs, milk

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a large bowl, combine the Kalamata olives with the green olives, tomatoes, green and red onions, mushrooms, garlic, and artichoke hearts. Stir in both types of cheese, basil, oregano, and thyme; set aside for 20 minutes. Meanwhile, in another bowl, whisk together the eggs, milk, salt, and pepper.

Grease a 25cm (10-inch) glass or ceramic pie dish with butter. Stack 6 sheets of filo pastry (cover the remaining sheets with a damp towel) and cut out a 30cm (12-inch) circle with a small knife. Place 1 circle of pastry in the prepared pie dish and grease it with butter; layer 5 more layers of pastry in the same way, brushing each one with butter.
Spread the olive mixture evenly over the dough, then pour in the egg mixture. Cut 25cm circles from the remaining 4 sheets of filo pastry. Place them on top of the pie, brushing each circle with butter before adding the next.
Bake until the top is golden brown and a knife inserted into the center comes out clean, about 1 hour. Let the pie rest for 10 minutes before slicing.

Categories:

recipe / Comfort food / Breakfast / Main courses / Eggs and dairy products / Bakery / Savory pies / American cuisine

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