Veggie Phyllo Pie

A diet rich in fruits and vegetables plays a role in reducing the risk of all the major causes of illness and death."

-- Walter Willett

I think it is always important to include vegetables in every meal you have throughout the day. Vegetables are an important source of potassium, dietary fiber, vitamin A, and vitamin C as well as so much more. And diets rich in potassium may help in maintaining a healthy blood pressure.

So whether you are a vegan, vegetarian or just looking for more variety in your diet, this veggie phyllo pie is a great addition! The taste and texture are awesome and it's so easy to put together! In my opinion, it's best when it first comes out of the oven, so feel free to make small portions of it if you don't want to pack it away.

Ingredients:

1 large Onion (chopped)

2 large Carrots (diced)

2 Garlic cloves (chopped or diced)

8 large white Mushrooms (sliced)

2 Celery stalks (diced)

1 large Leek (diced)

2 cups (510g) - Vegetable broth

1 cup (80g) - Peas (frozen)

1 cup (88g) - Corn (frozen)

1 tsp - Salt

1 tsp - White pepper

1 tbsp - Parsley

8-10 sheets of Phyllo pastry

A handful of sliced Almonds

Directions:

1. Sautee the onions in a frying pan with a little olive oil over medium heat.

2. After 5-8, add the chopped carrots. Stir.

3. While the onions and carrots are in the pan, chop the leek, celery and garlic. Add them to the pan.

4. After an additional 5 minutes, add the mushrooms to the pan. Once they have begun to reduce in size, add the salt, pepper and parsley.

5. Next, add in the frozen corn and peas. Before mixing them in, pour the broth over everything. Stir to combine. Turn the heat up to medium/high heat and cover for a few minutes.

6. Once the broth have reduced to almost nothing, take it off the heat. Transfer the veggie mix to an oven-safe pan. Level the mix with the back of a spoon to make it flat. Set aside.

7. Unroll your phyllo pastry. Drizzle a little olive oil over each sheet. Roll or scrunch the sheet up. Working your way around the pan from the outside in, lay the pastry on top of the vegetables until you have completely covered the surface.

8. Drizzle a little more olive oil over the pan and sprinkle sliced almonds on top.

9. Bake at 375 degrees for 15 minutes or until the pastry becomes a beautiful golden brown.

10. Once finished, take it out of the oven and allow to cool for 15 minutes before enjoying!