Cherries in phyllo pastry

 

16 ounces frozen dark sweet cherries, slightly more than 3 cups

8 ounces phyllo sheets (1/2 of a box of phyllo)

1 Tablespoon olive oil, to be divided

2 Tablespoons butter, to be divided

Sprinkle of nutmeg, less than 1/16 of a teaspoon

It is best to have all the ingredients out on the counter before opening the phyllo.

Generously grease a 9 1/2 inch pie pan. Layer 2 to 6 sheets of phyllo pastry in the pan, edges will hang over. With your fingers, gently and rapidly spread olive oil over the top sheet of phyllo. In the opposite direction layer another 2 to 6 sheets of phyllo and spread olive oil over the top sheet. Continue until all 8 ounces of phyllo sheets are in the pan. Do not add olive oil to the top layer. Add all the cherries; dot the cherries with slivers of butter. Carefully fold the excess phyllo over the cherries. The cherries will be visible in the middle. Dot the folded over phyllo with slivers of butter. Bake at 375 degrees Fahrenheit for 35 minutes. Remove from heat; cool for 5 to 10 minutes and then serve.

Serves 6 people.

Notes: Very good and a fast, easy way to eat warm fruit at breakfast on chilly mornings. Serve in bowls and spoon the excess juices over the baked phyllo pastry.