INGREDIENTS

INSTRUCTIONS

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  10 minutes.  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.  Posted to EAT-L Digest  by Debra
Ryckman <dryckman@SOLARWINDS.COM> on  Apr 11, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2082
Calories From Fat: 1771
Total Fat: 201g
Cholesterol: 1125.9mg
Sodium: 2778.9mg
Potassium: 710.4mg
Carbohydrates: 21.4g
Fiber: 2.2g
Sugar: 13.3g
Protein: 54.6g