Method

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• Defrost the phyllo pastry sheets according to the packaging instructions.

•  In a saucepan put 1-2 tbsp olive oil and sauté the onion, the garlic and the leek over medium heat. Add the mushrooms, season with a little salt and pepper and cook for a few minutes. Add the zucchini and the peppers, the corn and the peas, all the spices (curry, cumin, coriander, garam masala) and the salt and cook until the liquid is evaporated. Turn off the heat, add the dill and the parsley and stir well. Transfer into a bowl and set aside.

• In a blender add all the béchamel ingredients. Blend for a minute and transfer the mixture to the saucepan. Cook under low heat stirring constantly until it thickens.

• Pour the béchamel in the bowl with the cooked veggies and stir until everything is well combined.

• Lightly oil a baking dish. Lay 5 phyllo sheets on the bottom of the dish, oiling each sheet separately.

• Add and spread the filling evenly, and bring the excess ends of the phyllo sheets on top, so as to cover the filling.

• Continue to layer 4-5 phyllo sheets on top, oiling each sheet separately and fold the excess sides. Brush the very top layer with olive oil as well.

• Use a knife to cut the pie part way through into squares (do not cut all the way down). Doing this will make it easier to cut after baking.

• Bake in a preheated oven in the middle rack at 180 °C, for 45 - 50 minutes or until golden brown.

• Let the pie cool for 1 hour before serving.

• Enjoy!