Pork and Broccoli Phyllo
- Yield: 6 servings
- Prep: 20 mins
- Cook: 40 mins
Ingredients
- 1pound boneless pork loin, roasted, cut into 1/2-inch cubes
- 1-- 12-oz bag frozen broccoli florets, thawed
- 1 1/2cups chicken broth
- 1/2cup onion, diced
- 1/2cup red bell pepper, diced
- 3tablespoons Dijon-style mustard
- 1/8teaspoon white pepper
- 1 1/2tablespoons cornstarch, dissolved in 2 tablespoons water
- 6tablespoons dry bread crumbs
- 8sheets phyllo dough, thawed
- -- Nonstick vegetable baking spray
Instructions
-
Preheat oven to 375F.
-
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 on top as the bottom of the dish. (To clarify, this would be 4 sheets of phyllo dough and 3 tablespoons of bread crumbs beneath and on top of the meat mixture.) 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.
Note: If desired, use sheets of phyllo to create individual triangles. Omit bread crumbs.
Nutritional Info *per serving
- Calories 260
- Glycemic Load 0
- Fat 7g
- Saturated Fat 2g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 2.5g
- Cholesterol 50mg
- Sodium 660mg
- Potassium 300mg
- Carbohydrate 26g
- Fiber 2g
- Sugars 1g
- Protein 20g
- Trans Fat 0g
- Vitamin A 8%
- Vitamin C 45%
- Calcium 4%
- Iron 10%
