Creamy Cannellini Bean Filo Pie

• Meanwhile, finely chop tomato and garlic. Drain and rinse cannellini beans.

• When veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook cannellini beans and tomato, lightly crushing beans with a spoon, until tender, 4-5 minutes. • Add garlic, garlic & herb seasoning and Aussie spice blend, and cook until fragrant, 1-2 minutes.

• Reduce heat to medium, then add cream (see ingredients) and the water, and simmer until slightly thickened, 1-2 minutes. • Remove pan from heat, then add baby spinach leaves and roasted veggies. Stir to combine. • Transfer the filling to a baking dish.

• Reduce oven to 220ºC/200ºC fan-forced. • In a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • Lightly scrunch each sheet of filo pastry and place on top of veggie mixture to completely cover. • Gently brush melted butter over to coat. Sprinkle with grated Parmesan cheese. Bake pie until the pastry is golden, 15-20 minutes.