Jamaican Chard Turnovers

Ingredients:

1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
1 scotch bonnet or habanero pepper, seeded
2 green onions
2 cloves garlic
1/2 onion
1 tablespoon coconut oil
1 teaspoon jamaican seasoning (optional)
salt and pepper
10 cups swiss chard
2 ounces vegan cream cheese
30 sheets phyllo dough
1/4 cup vegan butter, melted

Combine peppers, onions, and garlic in the food processor. Pulse until finely chopped. Heat oil in the skillet and add vegetable mixture. Gradually add chard and cook until wilted. Stir in seasonings. Remove from heat and stir in cream cheese. Allow to cool slightly.

Brush sheet of phyllo with butter. Repeat until there are five layers cut the dough in half. Place some of the chard filling on corner of dough and fold unto triangle. Repeat with remaining dough. Brush with butter followed by egg wash if desired.

Make slits through the top with a sharp knife, making sure not to cut through the filling.

Bake at 350 for 25 minutes on parchment paper.