Savory “Kitchen Sink” Phyllo Casserole

Foodstuff 1 Minute

Savory “Kitchen Sink” Phyllo Casserole

In Bulgaria the phyllo pie with feta cheese (banitsa) is a classic favorite, however, we also consume variations – e.g. we add spinach, or zucchini, or leeks to the feta, and in some traditional recipes you will even see strange combinations like cabbage, or rice. Of course the whole concept of phyllo sheets with buttery fillings is versatile, so here is the version my family makes. The filling is sauteed onions, mushrooms and sausage or chopped franks, bratwurst, ham (whatever deli meat you’ve got – hence “kitchen sink”), some sharp yellow cheese, and of course — feta. Liberally sprinkled with the herb savory, about 4 tablespoons of this mix are evenly  laid per sheet of phyllo. The sheets are rolled and arranged in concentric circles in a buttered baking dish.  Do not put any butter on top! You bake the casserole for 15 minutes at 350F degrees and then, after the top is crispy and darker, you cover it with a pre-prepared mixture of two beaten eggs, half a cup of milk and 1/4 a cup of mayo (yup) – all of this well-mixed (with no lumps). Make sure the liquid makes its way into the nooks and crannies of the phyllo sheets. Bake for about 15-20  minutes more, until the “custard” is set. You might have to cover with foil so it doesn’t burn (depending on your oven). Play it by ear.

This is the perfect breakfast!

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