Broccoli pie 2

Yield: 8 servings

Measure Ingredient
3 packs Frozen chopped brocolli
\N \N (10 ounces each)
2 teaspoons Light corn oil spread
1 bunch Green onions, thinly sliced
1 \N Low-sodium, low fat (2%)
\N \N Cottage cheese (16 oz)
2 cups Shredded faat-free mozarella cheese (8 ounces)
1 pack Crumbled feta cheese
\N \N (4 ounces)
½ cup Loosely packed chopped fresh dill
¼ teaspoon Coarsely ground black pepper
\N \N Olive-oil nonstick cooking spray
12 eaches Sheets phyllo dough, about 12- by 17-inches (about 1/2 16 ounce package)
2 slices Fat-free bread
\N \N Yellow and red tomato slices, for garnish
\N \N Fresh dill sprigs, for garnish

ABOUT 1½ HOURS BEFORE SERVING OR EARLY IN THE DAY: Prepare the frozen chopped broccoli according to the directions on the package (prepare all three packages together). Drain and cool until easy to handle.

Meanwhile, heat the corn-oil spread in a nonstick 10-inch skillet over low heat and cook the green onions, stirring often, until tender and lightly browned.

Squeeze the broccoli dry and place in a large bowl. Stir in the green onions, cottage cheese, mozzarella cheese, feta chese, dill and pepper. Set aside.

Coat a 9-inch deep-dish pie plate with the olive-oil cooking spray.

Place the strack of phyllo sheets on waxed paper. Spray a sheet of phyllo with the cooking spray and place in the pie plate with the edges overhanging. Spray a second sheet of phyllo and place in the pie plate over the first sheet with the corners slightly away from the corners of the first sheet. Continue layering (with all but 1 phyllo sheet), spraying each sheet and placing such that the corners are always slightly awau from the previous sheet.

Preheat the oven to 350F. Tear the bread into small pieces and sprinkle over the phyllo sheets in the pie plate. Top with the broccoli-cheese mixture. Fold the overhanging edges of the phyllo over the broccoli-cheese mixture (the phyllo will not completely cover the top). Spray the last sheet of phyllo with nonstick cooking spray and place over the top of the pie to cover the center. Spray the top of the pie with cooking spray. Bake for 1 hour, until the pie is hot and the phyllo is golden brown.

To serve, cut the pie into 8 wedges. Garnish each serving with tomato slices and dill sprigs, if desired.

Makes 8 main-dish servings. Per serving (without garnish): 260 Calories; 6 g Fat; 22 mg Cholesterol; 800 mg Sodium. [Our All-New Light & Easy Cookbook] [Good Housekeeping; February 1995] Posted by Fred Peters.

Submitted By FRED PETERS On 01-23-95

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