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1
Preheat oven to 350 degrees.
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2
Wash and trim broccoli.
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3
Split heavy stalks and coarsely chop stems and flowerets.
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4
Put broccoli into a large skillet and add in 1/2 c. boiling water.
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5
Cook over medium heat, covered for 5 minute.
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6
Drain well and remove.
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7
Heat 1/4 c. butter in the skillet, and saute/fry minced onion about 3 min.
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8
(till golden brown) Add in broccoli to the mix, stir, and saute/fry 1 minute.
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9
In a large bowl, beat Large eggs slightly.
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10
Add in feta cheese, parsely, dill, salt, pepper, and broccoli mix.
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11
Mix well.
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12
Line a 9 inch springform pan with 6 phyllo leaves, overlapping edges.
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13
Make sure to brush each leaf with melted butter before placing in pan.
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14
Pour filling into prepared pan.
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15
Fold overlapping edges onto the top, over the filling.
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16
With the two remaining leaves, use scissors to cut four 9 inch circles.
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17
Use another 9 inch pan to guide you.
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18
Brush each one with melted butter and layer one over the other on top of the pie.
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19
Use scissors to cut through the leaves to make 8 sections (pie wedges).
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20
Pour any remaining butter on top of pie.
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21
Place the pan onto a cookie sheet to catch drippings.
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22
Bake for 40 to 45 min, or possibly till crust is puffy and brown.
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23
Remove to rack to cold 10 min.
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24
To serve, remove the side of the springform.
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25
Cut into wedges and serve with a pie server.
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26
Serve hot.
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27
Note: Three (10 ounce) pkgs.
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28
of liquid removed, thawed, frzn minced broccoli can be used also.
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29
This pie is very delicious and great for vegetarians.
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30
It can also be made in a cake pan and cut into squares but cut the top before baking.
