Ham & Bean Pot Pies

Ingredients

• 1 pound Dried Split Peas, Sorted Through To Remove Debris
• 1-½ cup Dried Mixed Beans, Sorted Through To Remove Debris Then Soaked In Water In Refrigerator Overnight
• 3 whole Carrots, Coarsely Chopped
• 1 whole White Onion, Coarsely Chopped
• 2 cups Spinach Leaves, Stemmed And Chopped
• 6-½ cups Vegetable Broth
• 8 ounces, weight Lean Ham, Cubed
• ¼ teaspoons Ground Black Pepper
• 2 teaspoons Minced Garlic
• 8 whole Sheets Phyllo Dough, Cut Into 6" Squares (cut Just Ahead Of Using And Keep Covered To Prevent Drying Out)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Drain the soaked mixed beans and rinse them well with fresh water. Rinse the split peas and pick out any debris.

2. Place the split peas, mixed beans, carrots, onion, garlic, ham, black pepper and vegetable broth in a slow cooker. Stir to combine.

3. Cover and cook on low for 6 hours, until the beans and split peas are fully tender.

4. Stir the chopped spinach into the filling and cover for about 10 minutes, until wilted.

5. Preheat the oven to 400°F (200°C). Set four oven-safe bowls on a baking sheet.

6. Ladle the hot filling evenly into the four bowls. If the filling is too thick, stir in a splash of water.

7. Cut the phyllo sheets into 6-inch squares just before using and keep them covered with a damp towel so they do not dry out.

8. Lay two phyllo squares over each bowl, offset to cover the top, and tuck the edges around the rim. Lightly mist the tops with water.

9. Bake for 15 to 20 minutes, until the phyllo is golden and the filling is steaming hot throughout.

10. Let the pot pies rest for 5 minutes before serving.