Lucky St. Patrick's Casserole

Begin by placing potatoes into a large saucepan, covering them with water, and then bringing the mixture to a rolling boil. Allow it to cook over medium-low heat until the potatoes are tender, taking around 15 minutes; discard the excess water.

At the same time, place cabbage into a separate saucepan and cover it with water; bring the mixture to a boil. Reduce the heat to medium-low and let it simmer until the cabbage is tender and has lost some of its crunchiness, also taking around 15 minutes; drain the water.

Next, preheat your oven to a temperature of 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with butter-flavored cooking spray to prevent the casserole from sticking.

In a large bowl, combine potatoes, cabbage, corned beef, and Swiss cheese, gently tossing everything together until they are well mixed.

In a separate bowl, whisk together white wine, mustard, black pepper, and garlic powder until the mixture is smooth. Mix this into the corned beef mixture until everything is well combined.

Transfer the mixture to the prepared baking dish and spread it evenly.

Take a phyllo sheet and lay it flat on a work surface, spraying it with cooking spray. Place the phyllo sheet over the casserole, folding the edges back over the dish; spray the dry side of the phyllo sheet with more cooking spray. Repeat this process three more times, spraying, folding, and respraying the phyllo sheet each time. Finally, brush the top of the last phyllo sheet with melted butter.

Place the casserole in the preheated oven and bake until the phyllo sheets are crisp and golden brown, and the filling is hot and bubbly, taking around 45 to 55 minutes.