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Preheat the oven to 375F.
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Lightly spray a 9-inch metal pie pan with cooking spray.
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In a large bowl, stir together the honey, margarine, lemon zest, lemon juice, and nutmeg.
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4
Gently stir in the nectarines and raspberries.
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In a small bowl, stir together the sugar and cinnamon.
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Stack the phyllo sheets on a cutting board.
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Cut the sheets all at once into a 12-inch square, keeping the leftover strips.
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Working quickly, place 1 sheet of phyllo in the pie pan.
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9
Keep the other sheets of phyllo and the leftover strips covered with a damp cloth or damp paper towels to prevent drying.
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10
Lightly spray the phyllo in the pie pan with cooking spray.
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prinkle with 1 teaspoon sugar mixture.
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Repeat with the remaining phyllo sheets and sugar mixture.
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Either layer the leftover strips over the phyllo sheets or save for making a lattice crust.
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Spoon the filling into the crust.
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15
Crisscross the strips for a lattice crust, if desired.
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Bake for 30 minutes, or until the fruit is tender and the phyllo is golden brown.
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Phyllo (FEE-loh), available frozen in most large supermarkets and specialty groceries, is a tissue-thin pastry dough.
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To thaw, put the frozen phyllo dough in the refrigerator for about 6 hours.
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Thawed phyllo sheets quickly become dry and brittle, so use a damp dish towel to cover the dough you arent using.
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Unopened thawed dough will keep in the refrigerator for about a month.
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If refrozen, phyllo dough can become brittle and crumbly.
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(Per Serving)
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Calories: 166
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Total Fat: 2.0g
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Saturated: 0.0g
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26
Trans: 0.0g
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Polyunsaturated: 0.5g
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Monounsaturated: 1.0g
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Cholesterol: 0mg
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30
Codium: 92mg
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31
Carbohydrates: 37g
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32
Fiber: 4g
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33
Sugars: 21g
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34
Protein: 3g
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35
Dietary Exchanges
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36
1 Starch
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37
1 Fruit
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38
1/2 Carbohydrate
