Creamy Cannellini Bean & Thyme Filo Pie

• Meanwhile, finely chop tomato and garlic.
• Roughly chop baby leaves.
• 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 classic roast seasoning 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 leaves and roasted veggies. Stir to combine.
• Transfer filling to a baking dish. 

• Reduce oven to 220ºC/200ºC fan-forced.
• In a small microwave-safe bowl, add the butter. 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.
• Bake pie, until the pastry is golden,15-20 minutes.