Mini Mediterranean Pies

Ingredients:
• 1-2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 small red chilli, finely chopped
• 1 zucchini, finely sliced
• 1 small eggplant, cut into chunks
• 1 carrot, cut into chunks
• 1 red capsicum, roughly chopped
• 300g can butter beans, rinsed and drained
• 220g jar salsa
• 100ml vegetable stock
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• pepper, to taste
• 3 eggs, lightly beaten
• 8 sheets filo pastry
• 6 slices KRAFT* Extra Light Singles, quartered

Method:

1. HEAT the oil and saute the onion, garlic and chilli for 2-3 minutes. Add the vegetables, beans, salsa, stock, tomato paste, cumin and pepper. Simmer for 6-8 minutes. Cool. Stir beaten egg through the vegetable mixture.
2. SPLIT filo pastry into two stacks of 4 sheets. Spray every second layer with olive oil. Cut each stack into six squares of pastry.
3. PRESS each square into a one-cup capacity muffin pan, spoon in the vegetable filling. On top, place two quarters of the cheese slices. Bake in a moderate oven at 180ºC for 15 - 20 minutes or until golden brown. Serve hot or cold, with a green salad.