5 sheets frozen phyllo, thawed
3 tbsp. butter, melted
4 lg. egg yolks
1 tbsp. plus 1 tsp. Dijon mustard
3 lg. eggs
1 c. half & half
1 c. whipping cream
6 oz. smoked salmon (Nova or Lox), chopped
4 green onions, chopped
1/4 c. chopped fresh dill

Generously butter 9 1/2 inch deep dish pie plate. Brush 1 phyllo sheet with butter. Fold in half. Brush again. Cut in half. Place in bottom of pie plate. Brush with butter. Place other piece on top. Brush another sheet, fold in half. Brush again. Cut in half. Place these sheets so they overhang pie plate by 1 inch.

Repeat until entire dish is covered. Fold under overhang to form attractive edge. Brush edges with butter.

Preheat oven to 350 degrees. Whisk yolks and mustard to blend. Beat in eggs, half & half, cream, salmon, onions and dill. Pour into prepared crust. bake 50 minutes. Cool on rack. Garnish with dill sprigs. Serve warm but never hot. Serves 6-8.