INGREDIENTS
1
Butternut squash, small
3
Carrots, large
8 oz
Cippollini onions
2 cups
Green beans
1 tbsp
Italian parsley
1 cup
Peas, frozen
1 tsp
Thyme
1 cup
Vegetable broth
1/3 cup
Flour
1/4 tsp
Pepper, freshly cracked
5
sheets Phyllo dough
1/2 tsp
Sea salt
1 tbsp
Olive oil, extra virgin
1
Cooking spray or melted butter
3 tbsp
Earth balance or butter
1 cup
Milk, Plain