INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 1 Tbsp olive oil, plus more for brushing
- 1 medium onion, chopped
- 1 medium bunch broccoli, finely chopped (about 4 cups)
- 2 jalapeno peppers, minced
- 2 tablespoons water
- 2 cups GO Veggie! Lactose & Soy Free Cheddar Shreds or Lactose Free Cheddar & Pepper Jack Flavor Shreds (contains soy)
- ½ cup chopped cilantro
- 2 eggs, beaten
- salt and pepper
- 16 phyllo sheets, thawed
- salsa, for serving
INSTRUCTIONS
- Heat oven to 350ºF.
- Heat the oil in a skillet set over medium heat. Add the onion and cook 3-4 minutes, or until softened. Add the broccoli, jalapeno, and water. Cook an additional 3-4 minutes, or until the broccoli is soft and the water is evaporated. Remove from heat and let cool completely, about 10 minutes.
- To prepare the phyllo, lay one sheet out in front of you on a clean surface, with the short end facing you. (Cover the remaining sheets with a damp towel to keep them from drying out.) Lightly brush the phyllo sheet with olive oil. Place a second sheet directly on top of the first sheet. Cut the phyllo into three long strips.
- Place one heaping tablespoon of filling on the end of each phyllo strip that’s closest to you. Fold the corner up around the filling to make a small triangle, then keep flipping/rolling the triangle until you get to the end (like you’re folding a paper football or a flag.) Brush each triangle with oil and arrange on a baking sheet in a single layer. Repeat with remaining phyllo sheets until you have no filling left.
- Bake for 25 minutes, or until crisp and light golden brown. Serve with salsa for dipping.
- Recipe by Lauren Keating, Healthy.Delicious
NUTRITIONS INFORMATION
