Ingredients
12 sheets phyllo dough (14 inches x 9 inches)Refrigerated butter-flavored spray1 package (16 ounces) frozen broccoli cuts, thawed and patted dry1 cup cubed fully cooked lean ham1 cup shredded reduced-fat cheddar cheese1 small onion, chopped2 tablespoons minced fresh parsley2 garlic cloves, minced1/2 teaspoon dried thyme1/2 teaspoon salt1/2 teaspoon pepper1 cup egg substitute1 cup fat-free evaporated milk2 tablespoons grated Parmesan cheese
Preparation
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.
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 in the center comes out clean. Let stand for 10 minutes before cutting.
