I made up this recipe the other day because I had a few sheets of phyllo pastry that needed to be used up, and I had read that they made amazing pies. Well, I can definitely say that that is a fact. This is a delicious pie that can be used as a main or a side dish to a meal. I used broccoli, cauliflower, carrots and celery in mine, but you could use whatever veggies you happen to have on hand.
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- 1Preheat the oven to 350-375 (sepending on the oven) degrees Fahrenheit.
- 2Spray a 9x13'' baking pan with non-stick cooking spray.
- 3Fold one sheet of phyllo in half and place in the bottom of the baking pan.
- 4Spray with cooking spray.
- 5Add another two sheets of phyllo in the same manner.
- 6Spread the steamed veggies evenly on top of the 3 sheets of phyllo.
- 7In a medium-sized bowl, combine the cream soup with the milk (add more or less until you get the desired consistency).
- 8Pour the cream mixture on top of the veggies.
- 9Top with the remaining sheets oh phyllo (folded in half) in the same manner as above (cooking spray between each layer).
- 10Melt the margarine in the microwave and spread with a brush on top of the pie (this will make the top nice and brown & crispy).
- 11Using a knife, cut a few slits in the top of the pie to allow a bit of the steam to escape.
- 12Bake in the oven for about 20-25 minutes or until the top is browned and the filling is bubbly.
- 13Serve warm.
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Nutritional Facts for Amazing Lower-Fat Vegetable Pot Pie
Serving Size: 1 (55 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 54.4
- Calories from Fat 10
- Total Fat 1.1 g
- Saturated Fat 0.3 g
- Cholesterol 0.7 mg
- Sodium 112.7 mg
- Total Carbohydrate 9.0 g
- Dietary Fiber 1.4 g
- Sugars 1.0 g
- Protein 1.9 g
The following items or measurements are not included:
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