Broccoli And Cheese Pie
Broccoli Cheese Pie
Last updated 6/12/2012 1:10:36 AM. Recipe ID 37879. Report a problem with this recipe.
Title: Broccoli and cheese pie
Yield: 1 Servings
8 Phyllo-pastry leaves; (warm
-to room temperature)
1 bn Fresh broccoli; (2lbs)
1/4 c Butter
1/2 c Finely chopped onion
1/2 lb Feta cheese; crumbled
1/4 c Chopped fresh parsely; (I
-use 1 tsp. dry)
2 tb Chopped fresh dill; ( I use
-1 tsp. dry)
1/2 ts Salt; (I cut this down to
1 ds Pepper; (I put lots!!)
1/2 c Butter; melted
Preheat oven to 350 degrees.
Wash and trim broccoli. Split heavy stalks and coarsely chop stems and
flowerets. Put broccoli into a large skillet and add 1/2 cup boiling
water. Cook over medium heat, covered for 5 minute. Drain well and
remove. Melt 1/4 cup butter in the skillet, and saute chopped onion
about 3 minutes. (until golden) Add broccoli to the mixture, stir,
and saute 1 minute.
In a large bowl, beat eggs slightly. Add feta cheese, parsely, dill,
salt, pepper, and broccoli mixture. Mix well.
Line a 9 inch springform pan with 6 phyllo leaves, overlapping edges.
Make sure to brush each leaf with melted butter before placing in
pan. Pour filling into prepared pan. Fold overlapping edges onto the
top, over the filling.
With the two remaining leaves, use scissors to cut four 9 inch
circles. Use another 9 inch pan to guide you. Brush each one with
melted butter and layer one over the other on top of the pie. Use
scissors to cut through the leaves to make 8 sections (pie wedges).
Pour any remaining butter on top of pie.
Place the pan onto a cookie sheet to catch drippings. Bake for 40 to
45 minutes, or until crust is puffy and brown. Remove to rack to cool
To serve, remove the side of the springform. Cut into wedges and
serve with a pie server. Serve warm.
Note: Three (10 oz) packages of drained, thawed, frozen chopped
broccoli can be used also.
This pie is very delicious and great for vegetarians. It can also be
made in a cake pan and cut into squares but cut the top before baking.
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