Broccoli and cheese phyllo pie

Broccoli and cheese phyllo pie

A delicious Broccoli and Cheese Phyllo Pie that serves 8, covering 9% of daily vitamins and minerals. This recipe is perfect for vegetarians and can be made in just 45 minutes.

Ingredients

broccoflower

broccoflower

1 head

free range eggs

free range eggs

4

cooked bacon

cooked bacon

8 strips

salt

salt

0.5 tsps

flour

flour

3 tsps

milk

milk

244 ml

nonfat milk

nonfat milk

2 Tbsps

green onions

green onions

25 g

red pepper powder

red pepper powder

1 dash

black pepper

black pepper

0.5 tsps

shredded cheddar cheese

shredded cheddar cheese

226.8 g

store-bought phyllo

store-bought phyllo

0.5 inch

cream

cream

7 Tbsps

Method

  • Preheat your oven to 350 degrees.
  • Put your broccoflower in a pot with a enough water to cover and cook for 5 minutes.
  • Drain and set aside. In a large bowl put your chopped bacon, green onions, shredded cheese, mix well.
  • In a medium bowl put your eggs, salt, peppers, flour, mayo and milk beat well. I used an immersion blender for the mayo tends to 'seize in little pieces from the cold milk. The immersion blender made it all smooth.
  • Unroll your phyllo dough and cover with a damp paper towel. Either grease your 8 inch springform pan with cooking spray or melted butter. Uncover your dough and remove two sheets of phyllo (replacing the damp towel) and lay into your springform pan. Take your pastry brush and coat it with butter. Making sure the phyllo 'sticks' to the sides. Rotate pan a bit and repeat with two more layers and butter. Keep rotating and layering and buttering until you have quite a thick 'phyllo' nest. Roughly about 3/4 of the roll. Since there are 20 sheets to a roll and you are putting down 2 layers at a time; this will be about 14-16 sheets)
  • Since your broccoli is cool now, roughly chop it and mix it in with the bacon and cheese mixture.
  • Put the broccoli/bacon/cheese mix into your phyllo nest and gently pat down. Remix your egg mixture (pepper and flour may settle a bit) and pour over your broccoli mixture.
  • Take your remaining phyllo sheets and put on top 2 layers at a time coating with butter in between.
  • Roll your over hanging edges with the phyllo sides to create a 'crust edge'.
  • Brush top with butter.
  • Bake in 350 degree oven for 1 hour and 15 minutes. You may need to cover the phyllo after an hour to keep it from overbrowning.
  • Let sit 15 minutes before cutting (you don't want everything to ooze out on you).
  • Be careful cutting very gently so you don't MASSACRE your phyllo dough. Use a serrated knife and gently saw. When you get to the bottom where the phyllo is more thick....you don't have to be so gentle.

Nutrition:

253 kcal

Carbs

3 g

Fat

20 g

Protein

13 g

Share recipe:

Facebook LinkedIn Twitter Pinterest
You Might Also Like
Chinese chicken salad with chipotle dressing

Chinese chicken salad with chipotle dressing

45 min

804 Calories

4 serving

Gluten free Dairy free
Gluten free dairy free sugar free chinese chicken salad

Gluten free dairy free sugar free chinese chicken salad

45 min

363 Calories

6 serving

Gluten free Dairy free
Apple-cheesecake tart with salted caramel glaze

Apple-cheesecake tart with salted caramel glaze

45 min

357 Calories

8 serving

Vegetarian
Vanilla coconut snowball cupcakes

Vanilla coconut snowball cupcakes

45 min

411 Calories

13 serving

Vegetarian
Pesto tomato feta steak

Pesto tomato feta steak

45 min

310 Calories

4 serving

Gluten free
Vegan banana nut muffins

Vegan banana nut muffins

45 min

218 Calories

9 serving

Dairy free Vegetarian Vegan