A while back, we had the Walnut, White Bean & Spinach Phyllo Rolls from ED&BV. They were SO good that I thought it would be a great snack to make for Emma’s birthday party, which will be totally vegan. Since the phyllo roll is better suited for a sit-down meal, I thought it would be fun to make the same filling, but use the phyllo appetizer shells instead. That was, until, I was at the store and saw that a box of 15 shells costs over $3! We have about 35 people coming to the party and each person will probably eat a whole tray once they taste how good they are, so we would be spending a small fortune on those pre-made phyllo shells.

It’s not very often that I get an idea that I impress myself with, so I had to share. I took one sheet of phyllo, brushed on a little olive oil, and topped it with another sheet of phyllo. I repeated this process until I had 3 phyllo sheets all piled up and ready to go. I used a cup as a stencil on the phyllo and traced around it with a paring knife. Each stack of phyllo sheets made 6 circles, which I then stuffed into a mini-muffin tin. Bake in a 350 degree oven just until the phyllo is starting to turn golden brown. Remove them from the oven and let them cool. I don’t want to spend the morning of the party making these shells so, as an experiment, I put a few back in the freezer after they had cooled. A few days later, I removed them from the freezer, put them back in the mini-muffin tin and back into a 350 degree oven until they were golden.

I was afraid that baking and refreezing them would make them soggy, but they turned out perfectly crisp! I will probably be making these all weekend in preparation for the party next weekend, but at least we won’t be dumping a whole lotta money on the pre-made ones.