Preparation

1. Preheat oven to 400 degrees.
2. Heat 1 tablespoon olive oil and butter in a large saucepan on the stovetop.
3. Add onions and garlic and sauté for 4-5 minutes until onions soften.
4. Add celery, carrots, green beans, mushrooms, potatoes, thyme, salt and pepper.
5. Cover and simmer for 5 minutes. Sprinkle vegetables with flour and stir for 2 minutes.
6. Stir in peas, half & half, stock and parsley.
7. Bring to a simmer and stir until thickened, about 5 minutes.
8. Remove from heat and gradually stir in shredded cheese.
9. Pour mixture into a 9-inch deep-dish pie pan.
10. Cover with first sheet of phyllo and trim to edge of dish.
11. Brush with olive oil. Add remaining five layers, brushing each with olive oil.
12. Tuck edges into sides of dish. Bake for 20-25 minutes until filling is bubbly and phyllo is golden brown.
13. Serve while warm. Refrigerate leftovers.

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