2 lb Mushrooms; sliced
1/2 c Butter
2 ts Thyme
1 1/2 c Onion (3 md); chopped
4 cl Garlic; minced
1 1/2 ts Tarragon
2 c Feta cheese; grated or
- crumbled
4 Eggs
1/3 c Bread crumbs
1/4 c Fresh parsley; minced
1/2 ts Salt; less if salted butter
- used
1 lb Phyllo dough
1 ts Poppy seeds
Preheat oven to 375°F. Sauté mushrooms in a 10" frying pan in 1 tb
butter with thyme. In separate frying pan, sauté onions, garlic, and
tarragon in 1 tb butter. Drain both well. Save juices and use for a
soup stock! Pour into a bowl with the feta cheese and mix well. Beat
the eggs and add to mushroom mixture along with bread crumbs,
parsley, salt, and pepper.
Heat the remaining butter on low heat until completely melted. Open
phyllo dough. Butter the top of a sheet and lay inside a 9x13" pan
with the edge of phyllo overhanging the pan's edge by about 2".
Continue this process so that the pan is continually recovered with
phyllo dough (gently press it into pan), leaving a border hanging
over the edge of the dish. After approximately half the box of phyllo
dough is used up (10 sheets), pour filling into dish. Fold edges of
phyllo over to cover the edges of filling and press into sides of
pan. Now continue to brush phyllo dough with butter and lay into pan
over filling. Fol phyllo in half to fit into pan. Use up rest of the
dough. Brush top sheet of phyllo dough with butter, and sprinkle on
poppy seeds and a dash of thyme and tarragon. Cut a slash across the
top of the pie to allow steam to escape. Bake 30 minutes at 375°F,
until golden brown. Allow to set 10 minutes before cutting.
Broccolikopita:
Replace mushrooms with 2 heads of broccoli.
Recipe by Horn of the Moon Cookbook by Ginny Callan
