80--- Ham & Bean Pot Pies

How do you make a dinner extra special? You prepare it in individual servings and cover it in phyllo dough.  Works every time.

Split peas provide filling fiber and creamy texture without the addition of extra fat and calories.  Add additional vegetables as you see fit!  This is a great way to use up your Easter ham leftovers!

Ham and Bean Pot Pies
Serves 4

1 lb dried split peas
1 1/2 cups dried mixed beans, soaked in water in the refrigerator overnight
3 carrots, coarsely chopped
1 onion, coarsely chopped
2 cups chopped raw spinach
2 tsp minced garlic
8 oz lean ham, cubed
6 1/2 cups vegetable broth
1/4 tsp ground pepper
8 sheets phyllo dough, cut into 6" squares (cut just ahead of using and keep covered to prevent drying out)
Olive oil spray

Place split peas, dried beans, carrots, onion, spinach, broth and garlic into a slow cooker and cook on low for 7-8 hours.

Preheat oven to 350 degrees.  Scoop soup into 1 1/2 cup ramekins or oven-safe soup bowls.  Cover each with four squares of phyllo dough, spraying each with olive oil spray prior to placing an additional one on top.  Roll up the edges and pinch.  

Bake for 20 minutes, or until crust is golden brown.

Nutrition Info per 1 serving: 391 calories, 4.5 g fat, 31 g protein, 48 g carbohydrates, 12 g fiber