- Prep Time: 45 minutes
- Cook Time: 1 hour
- Servings: 8
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1/2 cup chopped onions
- 2 cups fresh broccoli florets, chopped
- 1 Tbsp. flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tub (10 oz.) Philadelphia Savory Garlic Cooking Creme, divided
- 1/2 cup Sour Cream
- 24 sheets frozen phyllo dough, thawed
- 6 Tbsp. butter, melted
- 1 Tbsp. chopped fresh parsley
DirectionsHeat oven to 400ºF.
Heat oil in large skillet on medium-high heat. Add meat and onions; cook 10 min. or until meat is browned. Drain; return to skillet. Add broccoli; cook 3 min. Stir in next 3 ingredients; mix well. Reserve 3 Tbsp. cooking creme. Add remaining cooking creme and sour cream to skillet; cook and stir on low heat 2 min. or until heated through.
Place 1 phyllo sheet on work surface; brush lightly with butter. Repeat with second phyllo sheet; cover with third phyllo sheet. (Do not brush top sheet with butter.). Cut phyllo stack lengthwise in half with pizza cutter. Repeat with remaining phyllo sheets to make 16 strips.
Spoon 1 heaping spoonful meat filling onto 1 end of 1 phyllo strip, about 1 inch from corner. Fold over opposite corner to form triangle. Continue folding, like a flag, to opposite end. Repeat with remaining phyllo strips. Place turnovers on baking sheets; brush with remaining butter.
Bake 12 to 15 min. or until golden brown. Place on platter; drizzle with reserved cooking creme. Sprinkle with parsley.