DAIRY FREE & LOVING IT

Preheat oven to 430 degrees. Mix the cream cheese, mozzarella, parsley, salt, and pepper in a bowl. Stir until well incorporated. Set aside.

Mix the olive oil and coconut milk together and whisk to incorporate.

Take the phyllo sheets, still stacked and cut them in half. Then cut each half diagonally to create two even sized triangles. Take one phyllo triangle and lay it on a flat surface with the short side closest to you. Place a tablespoon of the cheese mixture toward the bottom of the short side of the triangle and spread until it almost reaches the outside corners. Fold the corners in around the filling and roll the sheet until it creates a cigar shape. Seal the tip of the cigar with a little bit of water.

Place on a lightly greased baking sheet. Brush liberally with the olive oil and milk mixture. Repeat until all triangles of phyllo are used.

Bake at 430 degrees for about 15 minutes or until the phyllo is golden brown. Serve hot or warm. *Note: when working with phyllo be sure to keep the sheets you are not working with covered with a damp towel so they not dry out.