The perfect breakfast pie

Ingredients:

• 10 sheets frozen phyllo dough, thawed
• 3/4 cup chopped olives
• 1/4 cup chopped garlic-stuffed green olives
• 0.5 cup chopped tomatoes
• 2 tablespoons chopped green onions
• 2 tablespoons chopped red onion
• 0.5 cups chopped white mushrooms
• 3 cloves garlic, crushed
• 0.5 cups chopped marinated artichoke hearts
• 0.5 cups grated sharp cheddar
• 0.5 cup crumbled feta
• 1 tbsp finely chopped fresh basil
• 1 tbsp finely chopped fresh oregano
• 1 tbsp finely chopped fresh thyme
• 4 large eggs
• 0.5 cups low-fat milk
• 2 tbsp (30 g) butter, melted

Preparation:

1. Preheat oven to 175°C.
2. In a large bowl, combine the Kalamata olives with the green olives, tomatoes, green and red onions, mushrooms, garlic, and artichoke hearts. Stir in both types of cheese, basil, oregano, and thyme; set aside for 20 minutes. Meanwhile, in another bowl, whisk together the eggs, milk, salt, and pepper.
3. Grease a 25cm (10-inch) glass or ceramic pie dish with butter. Stack 6 sheets of filo pastry (cover the remaining sheets with a damp towel) and cut out a 30cm (12-inch) circle with a small knife. Place 1 circle of pastry in the prepared pie dish and grease it with butter; layer 5 more layers of pastry in the same way, brushing each one with butter.
4. Spread the olive mixture evenly over the dough, then pour in the egg mixture. Cut 25cm circles from the remaining 4 sheets of filo pastry. Place them on top of the pie, brushing each circle with butter before adding the next.
5. Bake until the top is golden brown and a knife inserted into the center comes out clean, about 1 hour. Let the pie rest for 10 minutes before slicing.