Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
Sheets of easy-to-use phyllo dough create a crisp buttery crust for this comforting entrée. “This egg and vegetable pie always gets thumbs-up approval from my sons and husband.” (This recipe is Diabetic Friendly!)
Nancy Granaman Burlington, Iowa
Broccoli-Ham Cheese Pie Recipe
Broccoli-Ham Cheese Pie
12 sheets phyllo dough (14×9 inches)
Refrigerated butter-flavor spray
1 package (16 oz.) frozen broccoli cuts, thawed and patted dry
1 cup cubed fully cooked lean ham
1 cup (4 oz.) shredded reduced-fat cheddar cheese
1 small onion, chopped
2 Tbsp. minced fresh parsley
2 garlic cloves, minced
½ tsp. dried thyme
½ tsp. salt
½ tsp. pepper
1 cup egg substitute
1 cup fat-free evaporated milk
2 Tbsp. grated Parmesan cheese
Spritz one sheet of phyllo dough with butter-flavored spray. Place in a 9 inch pie plate coated with cooking spray; allow one end of dough to overhang edge of plate by 3-4 inch. (Until ready to use, keep phyllo 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.
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.
Cover edge of crust with foil. Bake at 375 F. 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. 6 servings
(Recipe for Broccoli-Ham Cheese Pie was in tasteofhome.com)
Recent Comments