Cheesy Aloo Gobi Filo Pie

Ingredients

• 6-8 filo pastry sheets
• 1/2 cup butter (melted)
• 3 tbsp butter
• 3 tbsp AP flour
• 3 cups milk
• 2 cloves garlic (grated)
• 1 inch ginger (grated)
• 1/2 tsp salt (to taste)
• 1 cup mozzarella (grated)
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1 tsp salt
• 1/8 tsp ground black pepper

Instructions

1. 1

   --- Steps ---

2. 2

   Combine spices in a bowl & set aside.

3. 3

   Place vegetables (except peas) on a baking tray, add oil & 1 tsp of spice mix, toss to coat.

4. 4

   Roast vegetables in a 200 deg C preheated oven for 15-20 mins till they turn brown on the edges.

5. 5

   For the bechamel sauce, melt butter in a saucepan on medium heat, add flour & cook for 5 mins till it turns a light golden brown (stirring frequently)

6. 6

   Add milk (1/2 cup at a time), whisking after each addition, add remaining spice mix, garlic, ginger, salt & cheese.

7. 7

   When bechamel has thicken, taste to adjust seasoning, add peas, stir & set aside to cool.

8. 8

   Using a 9 inch springform pan lined with parchment paper, lay down the filo sheets (some parts of it will be out of the pan), brush with a generous amount of butter in between each layer.

9. 9

   Add half the bechamel sauce, all the roasted vegetables then remaining bechamel sauce.

10. 10

    Use a spatula to even out the surface, scrunching & tucking in excess filo pastry into the pan then brush exposed surface with melted butter.

11. 11

    Bake pie in a 200 deg C oven for 25 mins then remove the springform pan ring & continue baking for 15 more mins till sides turn a light golden brown too. Set aside to cool for 10 mins before cutting & serving (as it is or with a side salad)