Yesterday, after making the apple cranberry turnovers I noticed my phyllo dough was on it’s last leg (I’d already refrozen it a couple of times). So this is my way to use it up! They were fun and great tasting – yet hearty enough to eat with a fork and knife.
6 sheets phyllo dough, cut in thirds
2 cups leftover red beans and sausage mixture
4 tbs Smart Balance butter, divided
Melt 2 tbs butter and brush on each phyllo square. Use 3 - 1/3 sheets of phyllo dough per serving. Evenly divide cooled mixture onto phyllo sheets, wrap like a pillow or burrito and bake at 350 degrees until phyllo dough is golden brown, about 20 minutes.
I did the same thing with our leftover mashed potatoes, sort of like a basic healthy Indian samosas! One could spice up the mashed potatoes with curry, add peas and carrots and be on their way to a baked veggie samosa! They potato was my favorite and I’ll have to try it with Indian spice next.