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Phyllo dough forms an elegant golden crust for this hearty, low-fat main-dish pie.

Source: Better Homes and Gardens


Recipe Summary test

40 mins
30 mins
5 mins
75 mins


Ingredient Checklist


Instructions Checklist
  • Coat an unheated large nonstick skillet with cooking spray. Heat over medium heat. Add turkey and garlic; cook and stir for 1 minute. Sprinkle curry powder, salt, and ground red pepper over turkey; cook and stir 1 to 2 minutes more or until turkey is no longer pink. Add broth and peas; bring to boiling. Remove from heat; stir in couscous. Cover and let stand 5 minutes or until liquid is absorbed. Stir in cilantro, fluffing the couscous with a fork.

  • Place one phyllo sheet on a work surface; coat lightly with cooking spray. Top with two more phyllo sheets, spraying each layer with cooking spray. Coat a 9-inch springform pan with cooking spray. Place the layered sheets in the pan, allowing the ends to extend up and over the sides of the pan. Repeat layering three more phyllo sheets as above; place in pan across the first three sheets to cover the bottom and edges of pan. Spoon turkey mixture into pan, spreading evenly. Fold the overhanging phyllo dough over the top to cover the filling. Spray top of pie with nonstick spray.

  • Bake in a 350 degree F oven for 30 to 35 minutes or until golden brown. If phyllo is browning too quickly, tent with aluminum foil. Let stand 5 minutes before cutting into wedges. If desired, serve with plain low-fat yogurt and cranberry or mango chutney. Makes 6 to 8 servings.

Nutrition Facts

278 calories; fat 4g; cholesterol 33mg; saturated fat 1g; carbohydrates 38g; insoluble fiber 6g; protein 22g; vitamin a 10.3RE; vitamin c 2.4mg; sodium 406mg; calcium 20.2mg; iron 2.5mg.