I’ve made these several times and every time I make them, I can’t help but wonder why I don’t make them more often.  I mean, the last time we had these was at Christmas.  The recipe is from ED&BV and I topped them with the cranberry sauce also from that book. The filling is a mixture of white beans, walnuts, spinach, basil and roasted red peppers all wrapped up in crispy filo dough. And the cranberry sauce is just cranberries (fresh or frozen) and maple syrup. I add a little bit of arrowroot because I like it a little thicker.  So good, relatively easy to make, and so filling.  These are great for pretty much any meal too– brunch, lunch or dinner.   The best part is that the filling can be made ahead of time and kept in the fridge (no need to worry about the spinach and basil turning brown).