Perfect Brunch Pie

1. 1

   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.

2. 2

   Stir in both cheeses, the basil, oregano and thyme; set aside, 20 minutes.

3. 3

   Meanwhile, beat the eggs, milk, and salt and pepper to taste in another bowl.

4. 4

   Brush a 10-inch glass or ceramic pie dish with some of the butter.

5. 5

   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.

6. 6

   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.

7. 7

   Spread the olive mixture evenly in the phyllo-lined dish, then pour in the egg mixture.

8. 8

   Cut the remaining 4 phyllo sheets into 10-inch rounds.

9. 9

   Layer on top of the pie, brushing each piece with butter before adding the next.

10. 10

    Bake until the top is golden and a knife inserted in the middle comes out clean, about 1 hour.

11. 11

    Let rest 10 minutes before slicing.

12. 12

    Winning Olive Recipe: Learn More about the winning cook, Celia Wallis

13. 13

    Photograph by Stephanie Foley

* Per serving · 4 servings · Values may vary.