Vegetable filo triangles

Ingredients:
20 sheets filo pastry
1 1/2 cups canned kidney beans, drained
1/2 cup reduced fat milk
1 tablespoon chopped parsley
1 potato, grated
40 g grated reduced fat cheese
1/4 carrot, grated
1 tablespoon tomato chutney
1/2 onion, grated

Method:
1. Preheat oven to 180°C.
2. Combine potato, onion, carrot, beans, parsley, cheese and chutney together. Mix thoroughly.
3. Lay one sheet of filo pastry on a dry chopping board with the longest side of the pastry facing you.
4. Lightly spread with milk. Lay the second pastry sheet on top and spread with milk. Repeat this process with another two pieces of pastry.
5. With a sharp knife cut the pastry into five strips.
6. Place 1 tablespoon of the vegetable mixture on the bottom of each pastry strip and fold up into a triangle.
7. Lay the triangles on a lightly greased tray. Lightly spray tops with canola oil and sprinkle paprika on top.
8. Bake for 30 minutes or until golden brown in colour.