SERVES: 6 as a side dish or light meal

 Ingredients

• 1 cup potato small dice
• 1 cup pumpkin small dice
• 1 cup broccoli small florets
• ½ cup onion small dice
• ¾ cup red capsicum small dice
• ½ cup frozen peas
• ½ cup boiling water
• 1 sachet Cheese Sauce (Continental®)
• ¾ cup skim milk
• 1½ tablespoons cornflour
• 1 teaspoon salt-reduced beef stock powder
• ½ cup 25% reduced-fat grated tasty cheese
• cooking spray
• 6 sheets filo pastry
• 1 cup English spinach
• 2 teaspoons finely grated parmesan cheese

Microwave potato, pumpkin, broccoli and onion in a little water on HIGH for 10 minutes. Drain then add capsicum and peas. Combine ½ cup boiling water with cheese sauce sachet mixing in well. In a medium size saucepan add skim milk with cornflour. Whisk until boiled then add cheese sauce and whisk until sauce is blended. Add stock powder then fold tasty cheese into mix. Place cooked vegetables into pot and fold until coated with cheese sauce. Leave mixture to cool.

Preheat oven 180ºC fan forced.

Coat a 12-cup muffin tray with cooking spray. Wait until vegetable mix is at room temperature to make baskets. Carefully unfold one sheet of filo pastry and coat with cooking spray. Cut into quarters then place sheets on top of each other. Cut in half again then place one half on top of a muffin hole. Place the other half on top in a 90º rotation. Carefully press down into the muffin hole to give a basket shape. Repeat same process with each filo sheet making 6 baskets in total. Place in alternate muffin holes to allow edges of baskets space. Line each basket with spinach leaves then spoon one-sixth of the filling over spinach. Sprinkle each with parmesan cheese. Bake 40-45 minutes or until parmesan has browned on top. Serve hot.

Suitable to be frozen for 2-3 weeks.