Cheesy Aloo Gobi Filo Pie

Crust Ingredients

6-8 filo pastry sheets1/2 cup butter (melted)

Vegetables

1 small cauliflower head (cut into florets)2 large potatoes (cut into 2 inch cubes, boiled for 10 mins & drained)1 large onion (cut into rings)1/2 cup peas (fresh or frozen)1 tbsp olive oil

Bechamel Sauce

3 tbsp butter3 tbsp AP flour3 cups milk2 cloves garlic (grated)1 inch ginger (grated)1/2 tsp salt (to taste)1 cup mozzarella (grated)

Spice Mix

1 tsp cumin powder1 tsp garam masala1/2 tsp turmeric powder1/2 tsp chilli powder1 tsp salt1/8 tsp ground black pepper

Steps

Combine spices in a bowl & set aside.Place vegetables (except peas) on a baking tray, add oil & 1 tsp of spice mix, toss to coat.Roast vegetables in a 200 deg C preheated oven for 15-20 mins till they turn brown on the edges.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)Add milk (1/2 cup at a time), whisking after each addition, add remaining spice mix, garlic, ginger, salt & cheese.When bechamel has thicken, taste to adjust seasoning, add peas, stir & set aside to cool.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.Add half the bechamel sauce, all the roasted vegetables then remaining bechamel sauce.Use a spatula to even out the surface, scrunching & tucking in excess filo pastry into the pan then brush exposed surface with melted butter.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)