Melt VIOBLOCK in an ovenproof casserole pot. Add the onions and garlic and sauté until fragrant for 3 minutes. Add your leeks and carrots and stir well. Cook for a few minutes more. Add corn starch and pour in the wine. Mix well.
Slowly pour in the stock, spinach and Violife Creamy. Season with salt pepper, nutmeg and thyme.
Grate the Epic Cheddar flavour block and add to the pot. Stir until nicely melted and remove from heat.
Add the phyllo pastry in little bunches.
Drizzle with melted VIOBLOCK and place in the oven for 20 minutes, until the dough is golden.