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This is a recipe we fashioned from leftover Easter ingredients. But in reality you can make this with almost anything. If you don’t like phyllo dough or can’t find it in the freezer section at your grocery store, you can use a store bought pie crust, or you can make a frittata which is an Italian version of a crust-less quiche.
This is a Leftover Queen classic as the only constant in this would be the eggs.
The rest is up to what is in your fridge and in your imagination!

INGREDIENTS (my version):

8 sheets of phyllo dough
Butter or olive oil
8 eggs
½ cup Ham – sautéed
½ cup Grated Cheddar cheese
1 cup Spinach – wilted
½ Onion – sautéed
¾ cup Sliced Mushrooms – sautéed
1 Tbs Chives

METHOD:

First make your filling:

To do this, crack eggs into a large bowl and beat with a whisk. Add all other filling ingredients and fold into the mixture. If you want to cook any ingredients beforehand do this and let cool before folding into egg mixture.

Preheat oven to 400 F

Next prepare the crust:

You have to keep the phyllo moist to avoid cracking the dough. Place a damp towel on your countertop and top it with a piece of waxed paper. Take the dough from the package and spread it flat on the waxed paper. Place a second piece of waxed paper on top and another wet towel. This will keep your dough from drying out.

Butter or oil a pie pan. Layer 8-10 sheets of phyllo dough in pie pan brushing each sheet with butter or oil before placing the next layer of dough on top.
Pour prepared filling on top and just fold the crust hangover inside the pie pan.

Bake for 25 minutes. Slice and enjoy!
Serves 6

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