Vegetarian phyllo bake

Phyllo pastry is beautifully light and crispy and so versatile. I absolutely love pastry but pastry being one of my guilty pleasures, I do enjoy using the less fattening kind. With phyllo having no trans or saturated fat, zero cholesterol and approximately 165 calories per 5 sheets, I always have a few rolls in my freezer. And there is nothing wrong with using the shop bought stuff!!
My best part – how workable it is. This vegetarian dish was a wow factor at my table the other night and yet so simple!

Ingredients (Serves 6)
2 Tbs Olive oil
2 Tbs Butter
1/2 Onion, sliced
3 Garlic cloves, chopped
2 C Butternut, cubed
3 Courgette, sliced
1/2 Aubergine, cubed
1/2 Can chickpeas
1/2 Red chili, chopped
1 Can chopped tomato
2 Tsp Medium curry powder
2 Tsp Masala
Black pepper
1/4 Can coconut cream or 1/4 C plain cream (optional)
Fresh basil leaves
1 Roll phyllo pastry, thawed
1/2 C butter, melted

How to do it
Preheat oven to 180 degrees.
In a skillet, which is stove and oven proof, heat olive oil & butter and saute onion & garlic until translucent. Add curry powders & chili and saute until fragrant, about 2 minutes. Add veggies and chickpeas and stir to coat with powders. Pour the chopped tomato into the mixture, mix through, add salt & pepper, cover with a lid and leave to slowly simmer for about 15 minutes. Remove lid, simmer for a further 5 minutes until slightly thickened. Add the cream, if using. Reduce for a further 5 minutes. Stir through basil leaves. Remove from the heat and set aside.
For the pastry – cut full sheets into half and halves again. Butter first half, place second half on top, paint with butter, fold into a messy flower shape and place on top of the curry mixture. Repeat until you have covered the curry mixture.
Place in the oven and bake for 35-40 minutes, until nicely browned on top.
Serve with a green salad.

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