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Broccoli-Ham Cheese Pie

12 sheets phyllo dough (14 inches x 9 inches)
Refrigerated butter-flavored spray
1 package (16 ounces) frozen broccoli cuts, thawed and patted dry
1 cup cubed fully cooked lean ham
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 small onion, chopped
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup egg substitute
1 cup fat-free evaporated milk
2 tablespoons grated Parmesan cheese

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

Printed from tasteofhome.com Oct 11, 2008

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Broccoli-Ham Cheese Pie cont.

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° 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.

Yield: 6 servings.