Dump & Bake Curried Winter Pie

_INGREDIENTS:

• 1 large potato (or 2 small), peeled and diced (save the skins for another recipe on our site)
• 1 cup cauliflower florets, cut into smaller pieces
• 1 brown or red onion, diced
• 2 cloves garlic, minced
• 1 ½ tsp garam masala
• 2 tsp plain flour
• 650ml cream
• 2 carrots, scrubbed and diced (no need to peel)
• 3 handfuls spinach, roughly chopped if large
• 12 sheets filo pastry
• Salt & pepper
• Oil spray or brush of oil

_{INSTRUSTIONS:}

1. Preheat oven to 180°C.
2. Prep the vegetables: Dice the potato and carrot into small cubes. Dice the onion, mince the garlic, and cut the cauliflower into smaller florets. Chop spinach if needed.
3. Mix the filling: In a large ovenproof dish, whisk together the cream, garam masala, and flour until smooth. Stir in the garlic, then add the potatoes, carrots, onion, cauliflower, and spinach. Season generously with salt and pepper and mix well. Press the vegetables down gently so they’re coated in the cream mixture.
4. Top with filo: Scrunch up the filo sheets and arrange over the top to fully cover the filling. Spray or brush lightly with oil.
5. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 10–15 minutes, until the filo is golden and crisp.
6. Serve: Remove from the oven and serve hot.