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Turkey, Broccoli, and Phyllo Pie

Photo: Hector Manuel Sanchez; Styling: Ginny Branch Stelling

Active time 30 mins
Total time 50 mins
Yield

Serves 8 (serving size: about 1 cup)

Skip the potpie and try a fragrant, flaky casserole for your turkey leftovers. If you don't have turkey, use shredded rotisserie chicken.

Ingredients

  • Cooking spray
  • 6 cups fresh broccoli florets
  • 1 1/2 tablespoons olive oil, divided
  • 1 cup chopped red onion
  • 1 tablespoon curry powder
  • 1/2 cup half-and-half
  • 1/4 cup unsalted chicken stock (such as Swanson)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 6 ounces 1/3-less-fat cream cheese, softened and cubed
  • 6 cups cooked shredded skinless, boneless turkey breast (about 1 1/2 lb.)
  • 2 cups matchstick-cut carrots
  • 1 (15-oz.) can unsalted chickpeas, rinsed and drained
  • 8 (14- x 9-in.) frozen phyllo sheets, thawed

Nutrition Information

  • calories 372
  • fat 12.6 g
  • satfat 5.3 g
  • monofat 3.6 g
  • polyfat 1.1 g
  • protein 34 g
  • carbohydrate 30 g
  • fiber 6 g
  • cholesterol 89 mg
  • iron 3 mg
  • sodium 560 mg
  • calcium 110 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 400°F.

  2. Coat 2 (8-inch) square baking dishes with cooking spray. Steam broccoli in a large saucepan 6 minutes. Cool and coarsely chop.

  3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium. Add onion; sauté 5 minutes. Stir in curry; cook 1 minute. Remove from heat; stir in half-and-half and next 6 ingredients (through cheese).

  4. Combine broccoli, turkey, carrots, and chickpeas in a large bowl. Stir in cream cheese mixture. Divide turkey mixture between prepared baking dishes. Continue with step 5, or follow freezing instructions.

  5. Layer 4 phyllo sheets on top of each other, brushing 1/4 teaspoon oil on each sheet before adding the next. Cut phyllo stack in half crosswise; arrange over one pan (halves will overlap). Repeat procedure with remaining phyllo, oil, and pan. Bake at 400°F for 15 minutes or until golden brown, rotating pans from front to back after 7 minutes. Let stand 5 minutes before serving.

  6. How To FREEZE: Cool untopped dish completely. Cover with plastic wrap and heavy-duty foil. Freeze up to one month. THAW: Discard foil; pierce plastic wrap. Microwave at 30% power for 15 minutes or until thawed. REHEAT: Prepare one phyllo topper, and arrange over casserole. Bake as directed in recipe.