INGREDIENTS:
7 frozen phyllo pastry sheets, thawed according to package directions
3 Tablespoons unsalted butter, melted
4 large eggs
1 Tablespoon plus 1 teaspoon Dijon mustard
2 cups half and half
6 ounces smoked salmon, chopped
6 green onions, chopped
1/4 cup chopped fresh dill or 1 Tablespoon dried dillweed
Salt and pepper to taste
Dill sprigs
TO PREPARE:
Generously butter a 9-inch deep-dish pie plate. Prepare crust: Place 1 phyllo sheet on work surface. Cover remaining pieces with plastic wrap and then with a damp towel. Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise.
Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting 1 end of rectangle overhang edge of pie plate. Brush top of phyllo in pie plate with butter. Prepare second phyllo sheet as described in step 2 above and then set into pie plate, covering bottom and letting sheet overhang another section of edge by 1/2-inch. Brush with butter. Repeat process with remaining 5 phyllo sheets, making certain entire surface of plate is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. This can be prepared 4 hours ahead. Cover and refrigerate.
Preheat oven to 350 degrees. Prepare filling: Whisk eggs and mustard in medium bowl to blend. Add half and half, salmon, onions and chopped dill. Season with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to a wire rack. Cool. Garnish with dill sprigs and serve slightly warm at room temperature.
