Make sure not to let the phyllo dough dry
out while working with it. These can be cut into appetizer size.
Or serve with a fruit salad for a light midday meal.
Pork and
Broccoli Phyllo
- 1 pound roasted (fully
cooked) boneless pork loin, cut into 1/2-inch cubes
1 (12-ounce) bag frozen broccoli florets, thawed
1 1/2 cups chicken broth
1/2 cup diced onion
1/2 cup diced red bell pepper
3 tablespoons Dijon-style mustard
1/8 teaspoon white pepper
1 1/2 tablespoons cornstarch, dissolved in 2 tablespoons water
4 tablespoons dry bread crumbs
8 sheets phyllo dough, thawed
Nonstick vegetable baking spray
- Preheat oven to 375°F
(190°C).
- Place pork and broccoli
in a medium-size mixing bowl, set aside.
- In small saucepan, bring
broth to a boil; lower heat to a simmer, add onion and bell pepper
and simmer 10 minutes. Stir in mustard, pepper and cornstarch
mixture, bring to a boil, stirring. Remove from heat and mix
with pork and broccoli; set aside.
- Spray a 2-quart, 11 x
7-inch baking dish with nonstick spray; line with one sheet of
phyllo and sprinkle with one tablespoon bread crumbs. Repeat
this 3 times; and fill with meat mixture. Cover the meat with
phyllo, layering the same way as the bottom of the dish. Tuck
any overlapping phyllo dough gently down the inner sides of the
baking dish.
- Bake until phyllo is brown
and filling hot, about 25 minutes. Cut into squares to serve.
Serves 6.
Note: If desired, use sheets
of phyllo to create individual triangles. Omit bread crumbs.
Nutrition Facts: Calories
320 calories Protein 27 grams Fat 10 grams Sodium 697 milligrams
Cholesterol 61 grams Saturated Fat 3 grams Carbohydrates 27 grams
Fiber 3 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
