Broccoli and Cheese Phyllo Pie

Intro

There’s something incredibly comforting about a warm, savory pie coming out of the oven, especially when it’s packed with delightful flavors like smoky cheddar and crispy bacon. My love for this Broccoli and Cheese Phyllo Pie dates back to Sunday dinners at my grandmother’s house. She would spend the afternoon preparing a spread that filled the house with mouth-watering aromas. One of my favorite dishes was her phyllo pie, a recipe she brought over from the Old World. I’ve added a modern twist to her classic by incorporating smoked cheddar and broccoflower to give an extra punch of flavor.

Why You’ll Love It

This Broccoli and Cheese Phyllo Pie is a showstopper for several reasons:

• Flavorful Layers: The combination of crispy phyllo, smoked cheddar, and savory bacon is simply irresistible.
• Vegetable Boost: Broccoflower adds a healthy touch without compromising on taste.
• Perfect for Any Occasion: Whether it’s a family gathering or a potluck, this pie is sure to impress.
• Make-Ahead Friendly: Prepare it in advance and bake when needed, making your life easier.

Ingredients

• 1 broccoflower, chopped
• 4 eggs
• 1 cup cooked bacon, chopped
• 1/2 teaspoon salt
• 1/4 cup flour
• 1 cup milk
• 1/4 cup mayonnaise
• 1/4 cup green onions, sliced
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 2 cups shredded smoked cheddar cheese
• 1 package phyllo dough sheets
• Butter or cooking spray for greasing

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a pot, cover the broccoflower with water and cook for 5 minutes. Drain and set aside to cool.
3. In a large bowl, combine the chopped bacon, green onions, and shredded cheese. Mix well.
4. In a medium bowl, beat together the eggs, salt, cayenne pepper, black pepper, flour, mayonnaise, and milk until smooth. An immersion blender works well for this step.
5. Unroll the phyllo dough and cover with a damp paper towel to prevent drying out.
6. Grease an 8-inch springform pan with cooking spray or melted butter.
7. Layer two sheets of phyllo in the pan, brushing with butter to adhere them to the sides. Rotate the pan and repeat until you have used 14-16 sheets, creating a thick phyllo nest.
8. Chop the cooled broccoflower and mix it into the bacon and cheese mixture. Place this mixture into the phyllo nest and gently pat down.
9. Remix the egg mixture and pour over the broccoli mixture in the pan.
10. Top with remaining phyllo sheets, two layers at a time, brushing with butter between layers. Roll the edges to create a crust edge.
11. Brush the top with butter and bake for 1 hour and 15 minutes, covering with foil after 1 hour if needed to prevent overbrowning.
12. Allow the pie to sit for 15 minutes before slicing to prevent it from oozing out.
13. Use a serrated knife to gently cut through the pie, being careful with the delicate phyllo layers.

Tips

• Keep the phyllo dough covered with a damp towel to prevent it from drying out and becoming brittle.
• An immersion blender helps achieve a smooth mixture when combining the eggs and mayonnaise with cold milk.
• If the edges of the phyllo start browning too quickly, cover them with aluminum foil to slow down the browning process.

Variations & Substitutions

If you’re looking to switch things up, consider these variations and substitutions:

• Cheese: Swap out smoked cheddar with Gruyère or feta for a different flavor profile.
• Meatless Option: Omit the bacon for a vegetarian-friendly version.
• Veggies: Substitute broccoflower with broccoli or cauliflower.
• Spice: Add a touch of smoked paprika for an additional smoky flavor.

Storage

This pie keeps well in the refrigerator for up to 3 days. Simply cover it with aluminum foil or plastic wrap. To reheat, place slices in a preheated 350-degree oven for about 10-15 minutes. Avoid the microwave to keep the phyllo crisp.

FAQ

Can I make this pie ahead of time?

Yes, you can assemble the pie a day in advance and store it in the refrigerator. Just bake it when you’re ready to serve. The flavors will meld beautifully overnight.

What is the best way to cut the pie without damaging the phyllo?

Use a sharp, serrated knife and gently saw through the layers. Start cutting from the top and work your way down to avoid tearing the delicate phyllo.

Can I freeze the leftovers?

While it’s possible to freeze this pie, the texture of the phyllo may change upon thawing. If you do freeze it, wrap the slices tightly in plastic wrap and foil, and consume within a month.

Conclusion

This Broccoli and Cheese Phyllo Pie is a delicious and comforting dish that brings warmth to any table. Its crispy, buttery layers and savory filling are sure to become a family favorite. Whether you’re savoring it fresh from the oven or enjoying leftovers, each bite is a delightful combination of textures and flavors. So, gather your ingredients, embrace the process, and enjoy the heartwarming experience of making and sharing this wonderful pie. Bon appétit!

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