Amazing Lower-fat Vegetable Pot Pie

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 6 phyllo pastry sheets
• 3 cups mixed vegetables (steamed)
• 1 (8 ounce) can low-fat cream of mushroom soup
• 1/4 cup milk
• cooking spray
• 1 teaspoon margarine (non-hydrogenated)

Recipe

• 1 preheat the oven to 350-375 (sepending on the oven) degrees fahrenheit.
• 2 spray a 9x13'' baking pan with non-stick cooking spray.
• 3 fold one sheet of phyllo in half and place in the bottom of the baking pan.
• 4 spray with cooking spray.
• 5 add another two sheets of phyllo in the same manner.
• 6 spread the steamed veggies evenly on top of the 3 sheets of phyllo.
• 7 in a medium-sized bowl, combine the cream soup with the milk (add more or less until you get the desired consistency).
• 8 pour the cream mixture on top of the veggies.
• 9 top with the remaining sheets oh phyllo (folded in half) in the same manner as above (cooking spray between each layer).
• 10 melt the margarine in the microwave and spread with a brush on top of the pie (this will make the top nice and brown & crispy).
• 11 using a knife, cut a few slits in the top of the pie to allow a bit of the steam to escape.
• 12 bake in the oven for about 20-25 minutes or until the top is browned and the filling is bubbly.
• 13 serve warm.