PAN PIE?

                                  Can you see the steam coming out of my little pie????

How do you name a new dish that you just whipped up and that it looked good,  tasted good and you wanted to share it with your friends??  That's what my this recipe is all about. Yesterday morning preparing for our Sunday brunch I looked into my refrigerator and spotted a box of phillo (also spelled phyllo or fillo) dough (phillo dough is very thin sheets of unleavened flour dough for making all sorts of savory and sweet pies). They can be stored tightly wrapped in the fridge for 10-15 days or can be frozen. Some very talented people can prepare and roll out  the dough at home but be assured that it isn't easy. I usually buy a few boxes at a time and store them in the freezer. Who knows maybe one day I'll get ambitious enough to make it from scratch..   Anyway when I picked up the box  it felt very light and sure enough there where only two sheets of   dough left in it. .Then I remembered a couple of weeks ago I had made a cheese pie and saved a few sheets  to try a new recipe. I must have stuck the box in the fridge and it got hidden away from my view. Now there it was ready for me to try my new recipe, but what ???? .  Pan pie.....!!!!

2 Eggs whipped with 2 Tbsp. of cream (milk etc..)

2 Small breakfast sausage (without casings) chopped 

1 Small red pepper chopped

1 Small tomato chopped

2 Tbsp. olive oil

2 Sheets of phillo dough shredded

Whip eggs with cream set aside.  Saute sausage, peppers tomato and add to the egg mixture.

Oil the bottom and sides of  a medium size frying-pan. Add the  shredded dough half way up to the sides of the pan, almost like   making a well. Place it on the stove in medium heat. Once the bottom is crispy and golden  pour the egg mixture in to the well.

 Cover the top for few minutes for eggs to cook. With a wide spatula flip it over to give a nice crust for the top ( pictured on the left).  Flip it over again and invert it to a plate. It is crsipy and savory.  Enjoy.