Phyllo Pie

I am in love with phyllo. It adds such a delightful flavorful crunch to dishes. Admittedly, it can be a little difficult to work with at times, but even then it is still worth it.

Phyllo Pie

Olive oil
One red onion, diced
1/4 t. salt
1/8 t. black pepper
1 t. oregano
1/4 t. mustard
2 c. chopped broccoli
2 c. chopped mushrooms
2 cloves garlic, chopped
2 T. soy sauce
3 T. non dairy milk
1 T. apple cider vinegar
1/4 t. nutmeg
1/2 c. breadcrumbs
1 c. walnuts
12 sheets phyllo pastry

Saute the onion, salt, pepper, oregano and mustard until onion is softened. Add the broccoli, mushrooms, garlic and soy sauce and saute until broccoli is a bright green. Place broccoli mixture, milk, vinegar, nutmeg, breadcrumbs and walnuts into a food processor and whir until vegetables are are chopped fine, but not obliterated.

Remove phyllo sheets from package and cut in half lengthwise. Lay out one sheet of phyllo and brush with olive oil. Lay a second sheet on top of that and brush again with olive oil. Do this for a total of five sheets, but do not brush olive oil on the top sheet. Place these sheets in a baking dish and top with 1/3 of the broccoli mixture. Repeat with a second layer and a third layer of five sheets of phyllo and broccoli mixture. Add one last layer of five phyllo sheets on top of the last layer.

Bake at 350 for about 30 minutes.

Enjoy!

You can easily change up the vegetables to suit your own preferences.