Bring a saucepan containing the potatoes covered with water to a boil. Simmer for 10 minutes or until potatoes are al dente. Drain and set aside.
Step 2
Place rack in the middle of the oven. Preheat the oven to 180°C (350°F).
Step 3
Fry onion in butter in a saucepan until tender. Add garlic and cook for 1 more minute. Sprinkle with flour and stir well. Stir in mustard. Stir in the milk. Add the cauliflower, broccoli, and ham. Bring to a boil. Remove from heat and add the reserved potatoes and parsley. Mix well. Season with salt and pepper to taste. Transfer to a 28 x 20-cm (11 x 8-in.) baking dish.
Step 4
Spread out the phyllo strips on a baking sheet and drizzle with melted butter. Toss gently. Transfer the pastry strips in a random manner onto the ham mixture without pressing down. Bake in the oven for 30 minutes or until pastry is golden. Serve with a green salad.
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