1 lb Yukon gold potatoes, unpeeled, diced into 1/4 inch pieces
3 medium carrots, peeled, diced into 1/4 inch pieces
4 oz asparagus, trimmed and cut into 1 inch pieces
1 medium onion, finely chopped
1/4 cup fresh parsley (loosely packed), finely chopped
1 1/2 tsp olive oil
1 cup cauliflower (small florets)
1 cup frozen peas
3/4 tsp salt
1/2 tsp black pepper, coarsely ground
1/2 cup milk
2 tbsp all-purpose flour
1 cup milk
4 oz garlic and herb-flavored cheese spread (such as Boursin)
8 sheets frozen phyllo dough, thawed
Nonstick cooking spray
1/2 cup fresh parsley (loosely packed)
1. Preheat oven to 400F. Heat oil in 12-inch skillet over medium high heat 1-3 minutes or until shimmering. Add potatoes and onion; cook and stir 1 minute. Reduce heat to medium-low. Add carrots; cook, covered 5 minutes, stirring occasionally. Add mushrooms and cauliflower; cook, covered 5-7 minutes or until potatoes are tender, stirring ocasionally. Stir in asparagus, peas, salt and pepper; remove skillet from heat.
2. Meanwhile, combine 1/2 cup milk (for full recipe) and flour in a small bowl; whisk until smooth. In 3-qt saucepan, bring remaining milk to a simmer over medium-low heat. Add cheese spread to saucepan; whisk well. Gradually add flour mixture; whisk until smooth. Bring to a simmer; cook 1 minute, whisking constantly. Add cheese sauce, parsley, and vegetable mixture to skillet, mix gently.
3. For phyllo topping, place one phyllo sheet onto a large cutting board; spray with nonstick cooking spray. Sprinkle about 1 tbsp of the parsley across bottom of phyllo sheet. Fold phyllo sheet up into a 2 x 14-inch strip; lightly spray strip with nonstick cooking spray. Repeat with remaining phyllo sheets and parsley.
4. Pour filling into a deep dish pie plate. Starting at outer edge, arrange phyllo strips end to end in a spiral pattern over filling (stand them upright so that they turn light and crispy). Bake 12-15 minutes or until golden brown and filling starts to bubble. Let stand 5 minutes before serving.