Phyllo Pastry Spring Roll Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 sheets of phyllo pastry cut in half 400 grams shredded cabbage2 cups shredded carrots2 cups spinach1 zucchini2 pum tomato1/2 cup chopped red pepper1/4 cup fat free cream cheese2 tbs olive oil divided455g cooked extra lean pork chops or extra lean ground pork cut into bite sized pieces4 cloves fresh garlic cloves fine chopped1 tbs black pepper4 eggs
Make sure phyllo is thawed and ready to use but keep wrapped until spring roll mix is prepared. I Used left over porkchops but browning extra lean ground pork works too. Stir fry all vegetables in no fat cooking spray until cabbage is cooked, stir in cream cheese until melted and mixture is well coated. Allow to cool slightly. In separate large bowl beat 4 large eggs and add pepper or seasoning to your own taste. Add cooled cabbage mixture and ground pork or bite sized peices of pork chop to eggs and mix well. Brush 13X9"pan with olive oil. Take half of the phyllo pastry (8 half sheets) and add one sheet at a time to bottom of pan brushing each sheet with olive oil. Add cabbage mixture. Layer top with remaining phyllo pastry (8 half sheets) brush olive oil in between each sheet as you did with the bottom. Bake in 375 degree oven for 45 minutes or when top is golden brown and flakey.
Number of Servings: 8
Recipe submitted by SparkPeople user CHRISFLY.
Number of Servings: 8
Recipe submitted by SparkPeople user CHRISFLY.
Nutritional Info Amount Per Serving
- Calories: 307.5
- Total Fat: 12.5 g
- Cholesterol: 139.0 mg
- Sodium: 274.6 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 3.8 g
- Protein: 24.7 g
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