Thaw the frozen Springroll Sheets for atleast 20-30minutes. Once they are at room temperature, separate the sheets from one another and keep them covered with a damp kitchen towel.

In a pan, add butter and let it heat. Ensure that the butter doesn’t burn. 

Add minced garlic and sauté till the raw smell goes away. Add the finely chopped mushroom and broccoli and sauté in high heat. Season it with Salt and Black Pepper. 

Once the veggies are cooked, add the flour and sauté well. Now add milk and stir continuously to form smooth sauce without any lumps.

Add the mixed herbs, tandoori mayonnaise (optional) and half of the processed cheese. Mix until the cheese melts. Take off the heat and let the mushroom and broccoli filling cool down to room temperature.

While the filling is cooling, pre heat the oven at 180 degrees Celsius. 

Firstly, cut the Springroll sheet into 4 squares equally. Grease the muffin tray or moulds lightly with oil or melted butter. 

For the pie, arrange the cut Springroll Sheets on top of one another diagonally  uptill 4 layers by brushing the top side with little oil. This implies each pie will have 4 layers of small Springroll sheets placed diagonally.

Now add this layered Springroll Sheets in each of the muffin mould and then add 1 tbsp of mushroom and broccoli filling and top it with some grated cheese.

Bake the Creamy Mushroom & Broccoli Filo Pie at 180 degrees Celsius for 12-15 mins until it crisps and the cheese melts.

Once baked, serve it with your favourite dips or sauce. You may eat it alone as well.