Cheese Phyllo Dough Bites
Ingredients
- 8-10 sheets phyllo dough, thawed as directed
- 2 cups chopped cauliflower
- 3/4 cup frozen chopped spinach, drained
- 1 bag of Chao Creamery Mexican Style Blend Shreds from @FieldRoast
- 2 tablespoons oat milk or water
- Salt and pepper to taste
- Water to cook the cauliflower
- Melted plant-based butter
Preparation
Boil chopped cauliflower until tender. Drain out the water and mash cauliflower until fine. Fold in frozen chopped spinach and 1/2 of Field Roast Mexican Style Blend Chao Shreds. Add oat milk or water and season with salt and pepper. Mix the ingredients until well-combined.
Remove phyllo dough from the package and lay one sheet (mine was 13" X 18") on a cleaned chopping board. Brush half of the sheet with melted plant-based butter, then fold it in half, crosswise.
Place a heaping tablespoon of the vegetable mixture on the shorter end of the dough, then top with a handful of cheese. Take the bottom of the sheet and fold over the filling. Fold the sides to seal, brush with more melted plant-based butter as you roll it up like a spring roll.
Transfer the prepared roll, seam-side down, onto a greased baking pan and repeat to finish up the filling.
Preheat your oven to 380F. Brush the tops of each roll with more melted butter. Bake for 18 to 20 minutes until golden brown.
Sprinkle with chopped rosemary, pomegranate arils, and serve warm.