What You Need
1-2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 small red chilli, finely chopped
1 zucchini, finely sliced
1 small eggplant, cut into chunks
1 carrot, cut into chunks
1 red capsicum, roughly chopped
300g can butter beans, rinsed and drained
220g jar salsa
100ml vegetable stock
2 tablespoons tomato paste
1 teaspoon ground cumin
pepper, to taste
3 eggs, lightly beaten
8 sheets filo pastry
6 slices KRAFT Extra Light Singles
How To Make It!
Heat the oil and saute the onion, garlic and chilli for 2-3 minutes. Add the vegetables, beans, salsa, stock, tomato paste, cumin and pepper. Simmer for 6-8 minutes. Cool. Stir beaten egg through the vegetable mixture.
Split filo pastry into two stacks of 4 sheets. Spray every second layer with olive oil. Cut each stack into six squares of pastry.
Press each square into a one-cup capacity muffin pan, spoon in the vegetable filling. On top, place two quarters of the cheese slices. Bake in a moderate oven at 180ºC for 15 - 20 minutes or until golden brown. Serve hot or cold, with a green salad.