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Savory Summer Pie Recipe

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This recipe for Savory Summer Pie, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ann Little Kelly
Added: Sunday, June 7, 2009


4 Phyllo pastry sheets, thawed
Vegetable cooking spray
1 small red bell pepper, chopped
1/2 small sweet onion, chopped
2 garlic cloves, minced
3 Tbsp fresh basil, chopped
1 cup egg substitute
1 cup whole milk
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups (6 oz.) shredded part skim Mozzarella Cheese
1/4 cup Parmesan Cheese, shredded
2 large plum tomatoes, cut into 1/4 in thick slices

Place 1 Phyllo sheet in a 9 inch tart pan, gently pressing on bottom and up sides of pan. (Phyllo will hang over edge of pan). Lightly coat with cooking spray. Repeat with 3 more sheets of phyllo, coating with cooking spray between layers. Trim phyllo dough 3 to 4 inches over edge of pan. Quickly fold edges under. (phyllo dries out quickly).
Bake at 425º for 6 to 7 minutes. Remove from oven, set aside.
Saute bell pepper and onion in a large skillet coated with cooking spray, over medium-high heat, 4 to 5 minutes. Add garlic; saute 1 minute, stir in basil.
Whisk together egg substitute and next 3 ingredients in a large bowl; stir in sautéed vegetables, mozzarella cheese and Parmesan cheese. Pour into prepared tart shell; top with tomato slices.
Bake at 375º for 45 to 50 minutes or until set. Let stand 5 minutes before serving.

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