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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.
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2
Stir in both cheeses, the basil, oregano and thyme; set aside, 20 minutes.
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3
Meanwhile, beat the eggs, milk, and salt and pepper to taste in another bowl.
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4
Brush a 10-inch glass or ceramic pie dish with some of the butter.
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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.
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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.
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7
Spread the olive mixture evenly in the phyllo-lined dish, then pour in the egg mixture.
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8
Cut the remaining 4 phyllo sheets into 10-inch rounds.
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9
Layer on top of the pie, brushing each piece with butter before adding the next.
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10
Bake until the top is golden and a knife inserted in the middle comes out clean, about 1 hour.
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11
Let rest 10 minutes before slicing.
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12
Winning Olive Recipe: Learn More about the winning cook, Celia Wallis
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Photograph by Stephanie Foley
