Perfect Brunch Pie

Directions

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