Broccoli and Cheese Phyllo Pie
1 head of broccoflower, cut into 'florettes'
8 strips of bacon, cooked and chopped
1/2 teaspoon salt
3 teaspoons flour
1 cup milk
1/4 cup green onions, chopped
dash of cayenne
1/2 teaspoon pepper
1/2 pound smoked cheddar cheese, shredded
1/2 inch package of phyllo dough sheets (1 of the 2 cylinders the box), at room temperature
7 tablespoons butter, melted (you may or may not be heavy handed with this)
Preheat your oven to 350 degrees.
Unroll your phyllo dough and cover with a damp paper towel. Either grease your 8 inch springform pan with cooking spray or melted butter. Uncover your dough and remove two sheets of phyllo (replacing the damp towel) and lay into your springform pan. Take your pastry brush and coat it with butter. Making sure the phyllo 'sticks' to the sides. Rotate pan a bit and repeat with two more layers and butter. Keep rotating and layering and buttering until you have quite a thick 'phyllo' nest. Roughly about 3/4 of the roll. Since there are 20 sheets to a roll and you are putting down 2 layers at a time; this will be about 14-16 sheets)
Be careful cutting very gently so you don't MASSACRE your phyllo dough. Use a serrated knife and gently saw. When you get to the bottom where the phyllo is more thick....you don't have to be so gentle.