Instructions:

• Preheat the oven to 350°F.
• Thaw 1 stick of butter and sweep the 12 filo shells. Cook them for about 7 minutes at 350°F. Take it out and set it aside.
• Boil 6 ounces of water and put the potatoes till tender. Set them aside.
• Ready the collard greens eliminate the tough stems and fold them firmly then cut ribbon shapes, set them aside.
• Chopped finely the garlic, red onions, and sprig green of onion into tiny pieces.
• In a frying pan, place 2 tbsp canola oil then add garlic and onions. Allow them to brown slightly as you simmer them.
• Set the medium heat and add the greens. Allow it to sit for a few minutes before stirring.
• Season with salt and green onions. Saute regularly till the greens are cooked then add 4 ounces of water.
• Continue to stir till the water has evaporated and the greens are gently crisp.
• Place the potatoes in a bowl add salt and pepper to taste.
• Mix the vegan yogurt with the prepared potatoes then mash the potato using a masher. Mix the cooked collards thoroughly.
• Remove any tiny bubbles before filling the bag with the potato mixture. Fill the filo shells carefully by twisting the bag.
• Pour the melted vegan butter over the potatoes and place them in the oven slowly and carefully.
• Cook the colcannon bites for about 6-10 minutes