A handful of tweaks turn this comfort food into a smarter choice: white-meat turkey (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount of oil instead of butter makes it just as tasty. If you would prefer to put biscuits on top, they work just as well. Simply bake until biscuits are lightly browned.

Working with phyllo may seem a bit daunting but it's actually quite simple - just remember that you can't screw it up. After working with it successfully just once, you'll be brimming with confidence.

 

2 bone-in, skin-on turkey breast halves (12 to 14 ounces each)

Coarse salt and ground pepper

3 tablespoons olive oil

4 carrots, sliced 1/4 inch thick

1 small onion, finely chopped

8 oz white mushrooms, quartered

1/4 teaspoon dried thyme leaves

1/4 cup all-purpose flour

2 1/2 cups low-fat (1%) milk

1 package (10 ounces) frozen peas, thawed

2 tablespoons fresh lemon juice

6 phyllo sheets (each 12 by 17 inches), thawed