Broccoli-Ham Cheese Pie


Broccoli-Ham Cheese Pie

Broccoli-Ham Cheese Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Sheets of easy-to-use phyllo dough create a crisp buttery crust for this comforting entrée.  “This egg and vegetable pie always gets thumbs-up approval from my sons and husband.”   (This recipe is Diabetic Friendly!)

                  Nancy Granaman                                                            Burlington, Iowa


Broccoli-Ham Cheese Pie Recipe

Broccoli-Ham Cheese Pie

12 sheets phyllo dough (14×9 inches)

Refrigerated butter-flavor spray

1 package (16 oz.) frozen broccoli cuts, thawed and patted dry

1 cup cubed fully cooked lean ham

1 cup (4 oz.) shredded reduced-fat cheddar cheese

1 small onion, chopped

2 Tbsp. minced fresh parsley

2 garlic cloves, minced

½ tsp. dried thyme

½ tsp. salt

½ tsp. pepper

1 cup egg substitute

1 cup fat-free evaporated milk

2 Tbsp. grated Parmesan cheese


Spritz one sheet of phyllo dough with butter-flavored spray.  Place in a 9 inch pie plate coated with cooking spray; allow one end of dough to overhang edge of plate by 3-4 inch.  (Until ready to use, keep phyllo 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 F. 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.              6 servings


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