Recipe Method

1. Pre-heat the oven to 180⁰C.
2. Empty the packet of vegetables onto a board and slice into medium sized chunks if the vegetables are slightly larger.
3. Place the vegetables in a glass ovenproof dish roughly 20cm x 15cm, season with salt and pepper then drizzle with olive oil and roast at 180⁰C for 45 minutes.  (in a conventional oven).
4. Once the veggies are roasted, add them to a mixing bowl.  Add the sundried tomato pesto followed by the feta cheese and chopped olives.
5. Line a round cake tin with the phyllo dough. 
6. Scoop in the vegetable mixture.
7. Using the same mixing bowl you used earlier, mix the eggs and milk together and pour over the mixture.
8. Brush the Phyllo with melted butter, sprinkle with poppy seeds and bake for 30-40 minutes at 180⁰C.
9. Cool and serve at room temperature.