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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Ingredients:
12 sheets phyllo dough (14 inches x 9 inches) |
refrigerated butter-flavored spray |
1 16-ounce package(s) frozen broccoli cuts, thawed and patted dry |
1 cup(s) cubed fully cooked lean ham |
1 cube(s) (4 ounces) shredded reduced-fat cheddar cheese |
1 small onion, chopped |
2 tablespoon(s) minced fresh parsley |
2 garlic cloves, minced |
1/2 teaspoon(s) dried thyme |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) pepper |
1 cube(s) egg substitute |
1 cup(s) fat-free evaporated milk |
2 tablespoon(s) grated parmesan cheese |
Directions:
1. • Spritz one sheet of phyllo dough with butter-flavored spray. Place in a 9-in. pie plate coated with cooking spray; allow one end of dough to overhang edge of plate by 3-4 in. (Until ready to use, keep phyllo dough covered with plastic wrap and a damp towel to prevent drying out.) Repeat with remaining phyllo, overlapping the sheets (staggering the points around the plate) and spritzing with butter-flavored spray between each layer.
2. • In a large bowl, combine the broccoli, ham, cheese, onion, parsley, garlic, thyme, salt and pepper; spoon into crust. Combine egg substitute and milk; pour over broccoli mixture. Fold edges of dough over filling toward center of pie plate. Spritz edges with butter-flavored spray.
3. • Cover edge of crust with foil. Bake at 375° for 40 minutes. Remove foil. Sprinkle with Parmesan cheese. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
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