Preheat oven to 200°C.
Sautè onion, garlic and peppers in Stork margarine over medium heat.
Add mince and brown.
Add cumin, thyme and dried apricots.
Add sachet of KNORR Country Hot Pot and 300 ml water and simmer for 20 minutes.
Spoon the mince mixture into a round casserole dish.
Brush each sheet of phyllo pastry with melted margarine, scrunch the pastry into balls and place over the mince.
Place in the oven and bake at 200°C until light golden brown.
Be careful not to burn.