| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 1 hr |
| Inactive: | 10 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 3/4 cup chopped kalamata olives
- 1/4 cup chopped garlic-stuffed green olives
- 1/2 cup chopped plum tomatoes
- 2 tablespoons chopped scallion
- 2 tablespoons chopped red onion
- 1/2 cup chopped white mushrooms
- 3 cloves garlic, minced
- 1/2 cup chopped marinated artichoke hearts
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup crumbled feta cheese
- 1 tablespoon finely chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- 1 tablespoon finely chopped fresh thyme
- 4 large eggs
- 1/2 cup reduced-fat milk
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter, melted
- 10 sheets frozen phyllo dough, thawed
Instructions
- Preheat the oven to 350 degrees F. 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.
- 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. 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.
- Spread the olive mixture evenly in the phyllo-lined dish, then pour in the egg mixture. Cut the remaining 4 phyllo sheets into 10-inch rounds. Layer on top of the pie, brushing each piece with butter before adding the next.
- Bake until the top is golden and a knife inserted in the middle comes out clean, about 1 hour. Let rest 10 minutes before slicing.
- Winning Olive Recipe: Learn More about the winning cook, Celia Wallis
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 243 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 119 mg |
| Sodium | 509 mg |
Reviews
Can you use puff pastry?
Although this recipe hasn’t received many reviews, I thought it sounded delicious. I doubled the recipe to make two pies.
Although this recipe is very time consuming, it is so worth the effort. The only change I made was to decrease the amount of oregano. I’m not a big oregano fan, so I was being selfish. Otherwise, this dish fantastic.
Everyone loved it so much that they wanted to take some with them. Now I’m going to make another pie tonight. There were three of us chopping and preparing and it took about an hour and a half before we were ready to put the pies in the oven.
I suggest following the recipe, instead of using crescent rolls. The phyllo dough is a bit of a pain in the butt to work with, but it gives the pie a perfect crispy flakiness.
My daughter made this for us when we visited her, and I was EVER so impressed!!! I have made the same brunch dish for years, but I’m changing to the Brunch Pie, and will use the Crescent Rolls, like she did! I can’t wait to impress the rest of our family soon!!!
I first made this recipe for Easter brunch and recently made it again for visitors. I used crescent roll dough instead of Phyllo Dough – due to late night shopping the day before Easter. This recipe is SO good, but it does take a while longer than an hour to cook all the way through. This will be made again and again at my house!