Easy, LOW POINT, large veggie serving potpies! I made a chicken potpie w/ pie crust for Perg, but made this roasted veggie version for myself in muffin tins - I definitely did not suffer! Hope you enjoy as much as I did!
Serving size: 1 cup
WW Points: 1.5 each!
Ingredients:
I used the following veggies that I roasted, but obviously you can use whatever you want!
- zucchini
- asparagus
- broccoli
- sweet peppers
- onion
- green beans
- spinach
- portobellos
salt & pepper to taste
5 sheets of phyllo dough
Instructions:
Cut up veggies, mist with olive oil, sprinkle w/ salt and roast in oven at 450 degrees for approximately 20 minutes. Combine w/ soup, salt & pepper - set aside.
Take the 5 sheets of phyllo dough (keep stacked) and cut into six equal portions. Mist six muffin tins w/ olive oil or Pam spray. Here comes the somewhat tedious part. Mist each sheet and line each muffin cup w/ the 5 sheet mini stack. So for clarity, each muffin cup has five cut sheets (stacked), each misted and formed to the cup. Phyllo dough is VERY thin, hence the reason you have to stack five for each cup. Bake alone, at 350 degrees for 7 minutes. Take out of the oven, fill with veggie mixture and put back in the oven for an additional 10-12 minutes or so.
ENJOY!!!
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