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Level
very easy
Prep Time
20 mins
Total Time
50 mins
Serves
4-6

Ingredients

500
potato(es)
ml
1
onion(s)
60
butter
ml
2
garlic
clove(s)
60
flour
ml
10
dijon mustard
ml
125
milk
ml
375
cauliflower florets
ml
375
broccoli florets
ml
500
smoked ham
ml
60
parsley
ml
To taste,
salt and pepper
125
phyllo pastry
g
30
butter
ml

Directions

Step 1
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.