HEAT the oil in a non stick frypan and cook the onions for 2 minutes. Add the potato and garlic and gently cook for 15 minutes or until the potato is tender. Stir in the parsley, VEGEMITE, rind and 1 cup of cheese. Set aside to cool.
FOLD a sheet of filo in half crossways. Place 2 tablespoons of filling on the short edge of the pastry. Fold the end of the pastry over the filling, fold in the sides and roll up to enclose. Spray well with the oil and place on a baking tray. Repeat with the remaining pastry and filling.
SPRINKLE the remaining cheese over the pastries then bake in a hot oven 200°C for 15-20 minutes or until golden brown. Serve warm or cold with tomato chutney.