Preheat the oven to 190 degrees Celsius; prepare a baking pan by buttering the pan and sprinkling it with flour. You will also need to have your hand blender or food processor handy.
First off, heat the olive oil in a wok, add the ginger, garlic and coriander paste and let it cook for about 30 seconds, add the veggies and stir fry until done. The veggies will still be nice and crunchy.
In another small saucepan, add the pineapple chunks with a little water and cook until soft. Drain and leave to cool down. When it is cooled, blend with a hand blender or food processor until you have a smooth pineapple puree. Chill in fridge until use.
For the orange glaze, add the segmented orange slices to a small saucepan with the brown sugar heat it up and cook until it becomes sticky and sinfully sweet. Leave to cool.
Now for the phyllo pastry, you literally only need about 4 sheets of this – depending on how you want your stack to look like – you can layer your phyllo and give the stack a fuller, rustic look.
Anyhow, cut 10 cm x 10 cm squares of single phyllo pastry, transfer it to your baking tray, dob with melted butter and bake until golden brown.
Transfer to a cooling tray and continue to add more layers to the baking tray. You might need to work fast, concentrate, and most of all be gentle!
Arrange a single phyllo square on your plate followed by a dollop of cream cheese (I nuked it a bit just to get it spreadable) a spoonful of veggies, a nice splotch of pineapple puree and another phyllo square on top. Repeat.
Drizzle the plate with the orange glaze (syrup by now) and garnish with segments and zest.
Serve immediately, as you don’t want your stack to tumble and enjoy a refreshing vegetarian Oriental dish with amazing flavors and textures!