10 oz. broccoli, cut into long stemmed florets, blanched and drained
1 c. evaporated (skim) milk
1 egg
3 1/2 oz. Feta cheese
1 tsp. dried oregano
1 carrot, blanched and cut into thin slices
1 sm. red pepper, cut into julienne strips
1 (8-inch) pie shell (optional)

Preheat oven to 325 degrees. Place one layer of broccoli in pie shell or directly into an 8-inch pie dish. Crumble cheese on top. Cover with remaining broccoli, arranging it with stems pointing to center and the florets to the outside. Add carrots and red pepper. Mix together egg, oregano and evaporated milk. Pour over vegetables. Bake loosely covered for 1 hour or until filling is set. Uncover for last 10 minutes.