Bite-Size Mediterranean Pockets

Course Lunch/Snack
Course Lunch/Snack
  1. Preheat oven to 350F.
  2. Add olive oil to pan and cook chopped carrots, brussels sprouts and leek. Season with salt and pepper.
  3. Once cooked, add cherry tomatoes and basil.
  4. Spray a baking sheet, then fill the middle of the phyllo dough squares with approx. one tablespoon of the vegetable mixture.
  5. Grate Andrew & Everett® Monterey Jack Cheese over the top.
  6. Close with the edges, then bake for about 20 min or until gold.
Recipe Notes

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