Perfect Brunch Pie

Nuvita Biscuits

Olives, mushrooms, artichokes and two types of cheese fill this phyllo dough crust.


  • 3/4 cup chopped kalamata olives
  • 1/4 cup chopped garlic-stuffed green olives
  • 1/2 cup chopped plum tomatoes
  • 2 tablespoons chopped scallion
  • 2 tablespoons chopped red onion
  • 1/2 cup chopped white mushrooms
  • 3 cloves garlic, minced
  • 1/2 cup chopped marinated artichoke hearts
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh thyme
  • 4 large eggs
  • 1/2 cup reduced-fat milk
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter, melted
  • 10 sheets frozen phyllo dough, thawed


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. Stir in both cheeses, the basil, oregano andthyme; set aside, 20 minutes. Meanwhile, beat the eggs, milk, and salt and pepper to taste in another bowl.

Brush a 10-inch glass or ceramic pie dish with some of the butter. 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. 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.

Spread the olive mixture evenly in the phyllo-lined dish, then pour in the egg mixture. Cut the remaining 4 phyllo sheets into 10-inch rounds. Layer on top of the pie, brushing each piece with butter before adding the next.

Bake until the top is golden and a knife inserted in the middle comes out clean, about 1 hour. Let rest 10 minutes before slicing.



Recipe Comments

  1. posted by arronwrath on Feb 4, 2013

    ha ok im going on a “date” and i don’t know why i put that in quotes.
    And he has to make something up to me and said i could pick ANYTHING. What should we do (nothing gross)
    i’m 14 so…
    i don’t apriciate the world or this nature crap yet!!
    so keep that in mind when ur thinking

  2. posted by Salam on Mar 16, 2013

    In New Mexico that the train from Sweetwater Tx has a stop. None of our kids are coming so we want to get the hell outta dodge 4 they change their minds.. We’re not answering our phones or emails til sometimes after thankgiving day..

  3. posted by nyyankees1123 on Mar 18, 2013

    Apple Cinnamon Muffins
    1 Egg
    2 cup Bisquick baking mix
    3/4 cup Apple; peeled and finely chop
    1/3 cup Sugar
    2/3 cup Milk
    2 teaspoons Oil
    2 teaspoons ground Cinnamon
    Preheat oven to 400F.
    Grease bottom of 12 medium muffin cups.
    Beat egg slightly, stir in remaining ingredients just until moistened.
    Divide batter evenly among cups.
    Bake until golden brown, 15 to 17 minute
    Back to Top



    6 c. pared & sliced apples
    2 c. uncooked pumpkin, peeled & grated
    1 c. brown sugar
    1 tsp. ground cinnamon
    1/4 tsp. ground cloves
    1/4 tsp. ground nutmeg
    1/2 c. Bisquick baking mix
    2 eggs
    1/2 c. dry milk
    1/4 c. soft butter or margarine
    Fill buttered 10 inch pie plate or shallow casserole with sliced apples. Put remaining ingredients together (grated uncooked pumpkin included) in food processor or blender and mix thoroughly. Pour blended ingredients over apples. Bake at 350 degrees for 45 to 50 minutes. Serve hot or cook with whipped cream or ice cream.

    Back to Top

    Cheesy Sausage Muffins
    1/4 lb Ground Pork Sausage – cooked and drained
    3 oz Cream Cheese – cubed

    1/2 cup Cheddar Cheese – shredded
    1/4 cup Green Onions – chopped
    1 cup Bisquick
    2 large eggs – lightly beaten
    2/3 cup
    Milk Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine eggs, and milk; add to sausage mixture, stirring just until moistened. Spoon into greased miniature muffin pans, filling 3/4 full.
    Bake at 350 for 35-40 min.
    Remove from pan immediately.

    Makes 2 dozen.

    Back to Top

    Impossible Bacon Pie
    This is perfect for breakfast, lunch or brunch.
    12 bacon, sliced, cooked and crumbled
    1 cup Swiss cheese, shredded
    1/3 cup onions, chopped
    2 cups milk
    4 eggs
    1 cup bisquick
    1/8 teaspoon pepper
    Preheat oven to 400. Grease pie plate, 10 x 11/2″. Sprinkle ham, cheese and onion in pie plate. Beat remaining ingredients 15 seconds in blender on high speed. Pour into pie plate. Bake 35-40 min. or till knife comes out clean. Cool 5 minutes and enjoy.
    Back to Top



    4 eggs
    1/2 stick butter, melted
    1 c. shredded coconut
    1/2 c. Bisquick
    2 c. milk
    1/2 tsp. vanilla
    1/2 c. sugar
    Put all ingredients into blender. Blend on low for 30 seconds. Pour into ungreased 10 inch pie tin. Bake at 350 degrees for 50 minutes. The pie will make its own crust as it bakes.

    Back to Top

    Impossible Pizza Pie
    1 medium onion, chopped (1/2 cup)
    1/3 cup grated Parmesan cheese
    1/2 cup Bisquick
    1 cup milk
    2 eggs
    1 can (8 ounces) pizza sauce
    1/2 package (3 1/2-ounce size) sliced pepperoni
    1/4 cup chopped green bell pepper
    3/4 cup shredded mozzarella cheese
    Heat oven to 400°. Grease 9-inch pie plate. Sprinkle onion and Parmesan cheese in pie plate. Stir baking mix, milk and eggs until blended. Pour into pie plate. Bake 20 minutes. Spread with pizza sauce; top with remaining ingredients. Bake 10 to 15 minutes or until cheese is light brown. Cool 5 minutes.

    Back to Top


    Impossible Pumpkin Pie

    1 cup canned pumpkin
    1/2 cup Bisquick
    1/2 cup sugar
    1 cup evaporated milk
    1 tablespoon margarine, butter or spread, softened
    1 1/2 teaspoons pumpkin pie spice
    1 teaspoon vanilla
    2 eggs
    Heat oven to 350°. Grease 9-inch pie plate. Stir all ingredients until blended. Pour into pie plate. Bake 5 to 40 minutes or until knife inserted in center comes out clean. Cover and refrigerate any remaining pie.
    Makes 6 to 8 servings

    Back to Top


    Pepperoni Breadsticks

    2 cups Bisquick baking mix
    1/2 cup cold water
    1/2 cup pepperoni sausage, finely chopped (2 oz)
    1/4 cup butter or margarine, melted
    1 tablespoon Parmesan cheese, grated
    1 cup pizza sauce
    Heat oven to 425 degrees. Mix baking mix, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Knead 5 times.
    Roll the dough into a 10-inch square; cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet. Pressing ends onto cookie sheet to fasten securely. Brush generously with margarine. Sprinkle with cheese.
    Bake about 10 to 12 minutes, until light golden brown. Serve with hot pizza sauce for dipping.
    Makes about 28.
    Back to Top

    Puffy Peach Pancake

    2/3 cup water
    1/4 cup butter or margarine
    1 cup Bisquick
    4 eggs
    2 cans (21 ounces each) peach pie filling

    Heat oven to 400ºF. Generously grease rectangular baking dish or pan, 13x9x2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.

    Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides).

    Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.

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