Dinner

Phyllo Pastry Spring Roll Casserole is for Dinner.

Phyllo Pastry Spring Roll Casserole takes 30 minutes to prepare.

Phyllo Pastry Spring Roll Casserole takes 45 minutes to cook.

Phyllo Pastry Spring Roll Casserole makes 8 servings.

The ingredients for Phyllo Pastry Spring Roll Casserole are:

8 sheets of phyllo pastry cut in half
400 grams shredded cabbage
2 cups shredded carrots
2 cups spinach
1 zucchini
2 pum tomato
1/2 cup chopped red pepper
1/4 cup fat free cream cheese
2 tbs olive oil divided
455g cooked extra lean pork chops or extra lean ground pork cut into bite sized pieces
4 cloves fresh garlic cloves fine chopped
1 tbs black pepper
4 eggs

Here is how you make Phyllo Pastry Spring Roll Casserole:

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: 8Recipe submitted by SparkPeople user CHRISFLY.

The nutritional information for Phyllo Pastry Spring Roll Casserole is:

• Servings Per Recipe: 8
• 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