Recipe: Broccoli and Cheese Pie with Phyllo and Feta from McCall's Cooking School

BROCCOLI AND CHEESE PIE WITH PHYLLO AND FETA

8 phyllo-pastry leaves
1 bunch fresh broccoli (2 lb.)*
Boiling water
1/4 cup butter
1/2 cup finely chopped onion
3 eggs
1/2 lb. feta cheese, crumbled
1/4 cup chopped parsley
2 Tablespoons chopped fresh dill
1/2 teaspoon salt
Dash pepper
1/2 cup butter, melted

Preheat oven to 350 degrees F.

Remove pastry leaves from freezer. Let pastry leaves warm to room temperature according to directions on label.**

Wash broccoli; trim leaves and stem ends, discard. Split heavy stalks. With sharp knife, coarsely chop stems and flowerets.

Trim into large skillet; add 1/2 cup boiling water. Cook over medium heat, covered, 5 minutes. Drain well.

In 1/4 cup hot butter in large skillet, saut chopped onion, stirring, until it is golden-about 3 minutes. Add chopped broccoli; saut 1 minute, stirring. Remove from heat.

In large bowl, beat eggs slightly. Add cheese, chopped parsley and dill, salt, pepper and broccoli mixture; mix well.

Line inside of a 9-inch springform pan, with rim in place, with 6 phyllo pastry leaves, overlapping edges; brush each pastry leaf with melted butter. Pour filling into prepared pan. Fold overlapping edges of pastry leaves over top of filling. With scissors, cut four (9-inch) circles from remaining phyllo leaves (for guide, use 9-inch cake pan). Brush each circle with melted butter; then layer one over the other on top of pie. With scissors, cut through leaves to make eight sections. Pour any remaining melted butter over top. Place springform pan on jelly-roll pan, to catch drippings.

Bake 40 to 45 minutes, or until crust is puffy and golden-brown. Remove to rack; cool 10 minutes.

TO SERVE:
Remove side of pan; with sharp knife, cut into wedges; remove with pie server. Serve warm.

*May use 3 packages (10-ounce size) drained thawed frozen broccoli.

**Keep pastry leaves covered with damp paper towels.

Serves 8.