Tonight I made a curry beef pie using whole wheat phyllo dough. It turned out to be fantastic!

The recipe follows…

Based on a recipe from epicurious.com

Ingredients:

~1lb. ground meat
1.5 tablespoons soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt
1 teaspoon vegetable oil
1/2 c. chopped mushrooms
1/2 c. grated zucchini
1 medium onion, chopped
1 tablespoon curry powder
2 Yukon potatoes, peeled and cut into 1/4-inch pieces (1 cup)
6 tablespoons water
1/2 cup peas

Preheat oven to 400 degrees.

Mix beef with soy, sugar, and salt using hands.

Heat skillet with oil, add beef and saute ~4 minutes until just browned. Place in strainer over bowl. Collect drippings and return them to the pan. Heat then add onion, cook until soft (3-5 min). Add mushrooms, zucchini, potatoes, and curry powder – cook until potatoes are translucent ~ 5 min. Add water and cook until absorbed scraping up the bits on the pan. Remove from heat.

Place one sheet of phyllo into a springform pan (it will hang over which you want), brush with butter (or use “you can’t believe its not butter spray with no transfats!) add another sheet, repeat with butter. Repeat until you have about 6-8 sheets, add meat filling then wrap the overhanging edges over the filling.

Bake ~25-30 minutes. Eat and enjoy!

Notes: this recipe could be made with many more veggies! I added extras to the original recipe I found but we both felt it could have had many more and still had great flavor and texture. Also, whole wheat phyllo is fantastic! I find it at Whole Foods but I am sure other stores carry it now too.