- Filo pastry
- Beans – mixture of butter beans, cannellini beans, lentils, black turtle beans, anything you can find
- 2-3 pears, chopped
- Aubergine, chopped
- Onion, chopped
- Cream cheese
- Sesame seeds
- Spices and herbs (I used mint and ground coriander, but whatever you fancy is fine)
- Vegetable stock cube
Preheat the oven to about 180°C.
Mix vegetables and cheese in a pan, heat gently and add the stock cube and a splash of milk. Mix together to make a creamy sauce. Once the sauce is made you can turn the heat up a bit (but not too much) until it starts to bubble.
Once the vegetables are slightly sloftened, pour into a casserole dish.
Separate the filo sheets. Hold one by a corner, and with the sheet on the work surface, start turning the pastry so that it twists into a loose rose shape. Put on top of the mixture in the casserole dish. Repeat for all of the sheets of filo until the whole mixture is covered in pastry.
Sprinkle over the seeds.
Cook for about 20 minutes or until the pastry is nicely browned. (Keep an eye on it though!)