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On a health kick and missing my meat pies, I made this low-fat version. All the pastry without all the fat. A great way to get some vegetables into the kids as well - they loved it!

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Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
4
Yield:
4 individual pies
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Heat oil in a large skillet over medium heat. Cook and stir beef and onion in the hot oil until browned, about 5 minutes. Stir in spaghetti sauce, zucchini, mushrooms, and carrot; season with salt and pepper. Simmer until flavors combine, about 5 minutes.

  • Spray half of each sheet of phyllo dough with cooking spray and fold in half lengthwise. Place 1/2 cup of the beef mixture on one edge of each phyllo sheet; top with 1 teaspoon Parmesan cheese. Fold up into rectangular parcels.

  • Transfer parcels to a baking sheet. Spray with cooking spray.

  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts

299 calories; protein 14.1g; carbohydrates 19.8g; fat 17.9g; cholesterol 45mg; sodium 343.5mg. Full Nutrition
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