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Full of fresh vegetables and cheddar cheese, this recipe offers a deliciously light take on a classic main dish.

Yield: 6 servings

Prep time: 30-40 minutes

Cook time: 20-25 minutes

Difficulty Level: Easy-Moderate

• 2 tablespoon olive oil, divided
• 1 tablespoon Horizon Organic® butter
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 1 cup thinly sliced celery
• 1 cup thinly sliced carrots
• 1 cup thinly sliced parsnips
• 1 cup chopped green beans
• 1 cup sliced button mushrooms
• ¼ cup vegetable or chicken broth
• ½ teaspoon dried thyme
• ¼ teaspoon dried marjoram
• salt and freshly ground pepper to taste
• ¼ cup unbleached all purpose flour
• 1 cup frozen peas
• 2 cups Horizon Organic® fat-free milk
• 1 tablespoon chopped fresh parsley
• 1 cup Horizon Organic® shredded cheddar cheese
• splash of Worcestershire sauce (if desired)
• 6 sheets phyllo dough

Preheat oven to 400 degrees. Heat 1 tablespoon olive oil and butter in a large saucepan on the stovetop. Add onions and garlic and sauté for 2-3 minutes until onions soften. Add celery, carrots, parsnips, green beans, mushrooms, vegetable broth, thyme and salt and pepper. Cover and simmer for 5 minutes. Sprinkle vegetables with flour and stir for 2 minutes. Stir in peas, milk and parsley. Bring to a simmer and stir until thickened, about 5 minutes. Remove from heat and gradually stir in shredded cheese. Add Worcestershire sauce and adjust salt and pepper to taste.

Pour mixture into a 9-inch deep-dish pie pan. Stack 6 sheets of phyllo dough on a cutting board and cut an 11-inch circle from the stack. Save scraps for another purpose. Take one circle from the stack and brush with olive oil. Repeat with remaining circles, stacking one on top of another. Place stack on top of filling and tuck in edges. Bake for 20-25 minutes until filling is bubbly and phyllo is golden brown. Serve while warm. Refrigerate leftovers.

Note: Add 1-2 cups of shredded rotisserie chicken with the cheese for an even heartier meal.

Calories 273; Total Fat 14g; Cholesterol 25mg; Sodium 519mg; Carbohydrates 26g; Dietary Fiber 4g; Sugars 9g; Protein 12g; Vitamin A 95% DV; Vitamin C 27% DV; Calcium 28% DV; Iron 10% DV.