Savory Brunch Pie

Everyone is in the mood for comfort food, or so it seems.
this savory brunch pie winner,is like a scrambled egg pie.

Ingredients:
3/4 cup chopped kalamata olives
1/4 cup chopped garlic-stuffed green olives
1/2 cup chopped plum tomatoes
2 tablespoons chopped scallion
2 tablespoons chopped red onion
1/2 cup chopped white mushrooms
3 cloves garlic, minced
1/2 cup chopped marinated artichoke hearts
1/2 cup shredded sharp cheddar cheese
1/2 cup crumbled feta cheese
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh thyme
4 large eggs
1/2 cup reduced-fat milk
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
10 sheets frozen phyllo dough, thawed

Directions:
Preheat the oven to 350 degrees F.
Mix the kalamata and green olives, the tomatoes, scallion,
onion, mushrooms, garlic and artichoke hearts in a large bowl.
Stir in both cheeses, the basil, oregano and thyme;
set aside, 20 minutes. Meanwhile, beat the eggs, milk,
and salt and pepper to taste in another bowl.
Brush a 10-inch glass or ceramic pie dish with some of the butter.
Stack 6 sheets of phyllo dough
(keep the rest covered with a damp towel)
and cut the stack into a 12-inch round with a paring knife.
Place 1 phyllo round in the prepared pie dish and brush with butter; continue to layer the remaining 5 phyllo rounds in the dish,
brushing each piece with butter before adding the next.
Spread the olive mixture evenly in the phyllo-lined dish,
then pour in the egg mixture.
Cut the remaining 4 phyllo sheets into 10-inch rounds.
Layer on top of the pie, brushing each piece with butter
before adding the next.
Bake until the top is golden and a knife inserted
in the middle comes out clean, about 1 hour.
Let rest 10 minutes before slicing.