 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Ingredients:
3/4 cup(s) kalamata olives, chopped |
1/4 cup(s) garlic stuffed green olives, chopped |
1/2 cup(s) plum tomatoes, chopped |
2 tablespoon(s) each copped scallion and choppled red onion |
1/2 can(s) chopped mushrooms |
3 clove(s) minced garlic |
1/2 cup(s) chopped marinated artichoke hearts |
1/2 cup(s) each shredded sharp cheddar and crumbled feta |
1 tablespoon(s) eacg chopped fresh basil, oregan and thyme |
4 eggs |
1/2 cup(s) milk |
kosher salt and pepper |
2 tablespoon(s) melted unsalted butter |
10 sheets phyllo dough |
Directions:
1. Preheat oven to 350 degrees.
2. Mix together olives thru herbs, set aside 20 min.
3. Beat eggs, milk, salt and pepper in another bowl.
4. Brush a 10 inch glass or ceramic pie plate with some of the butter.
5. Stack 6 sheets of dough and cut into 12-in. rd. with paring knife, place in pan 1 by 1, brushing each sheet with butter.
6. Spread olive mixture on top, then pour in egg mixture.
7. Cut 4 sheets into 10-in. rd, layer on top with butter in between.
8. Bake about 1 hr. until top is golden and knife comes out clean.
9. Let rest 10 min. before serving
|
|