• Prepare all the vegetables for sauté.
• Sauté first five ingredients in a large pan on the stovetop. Cook onions first, then add other ingredients. Sauté on medium heat until all ingredients are blended nicely and cooked.
• Preheat oven to 400 degrees.

Phyllo Dough

• If frozen, allow dough to defrost 2-4 hours in refrigerator.
• Place a layer of parchment paper sprayed with olive oil cooking spray on a cookie sheet with a one-inch lip.
• Open phyllo dough sheets carefully. Place 3-4 sheets on the parchment paper and spray with olive oil spray. (Cover remaining sheets with a clean damp kitchen towel to keep moist while you are working on your first wrap.)

Putting it all together!

• Once you have the phyllo dough placed on the cookie sheet, you are ready to spread cheese across the dough (amount is your choice).
• Add 1/3 of the sauté off-center toward the bottom half of the dough so you have plenty of room to roll up.
• Begin to wrap! Carefully bring the bottom up and over the sauté, tucking in the left and right sides of the dough as you roll.
• With a pastry brush, do an egg white (or Just Egg) wash on top of the wrapped sauté. Sprinkle with Everything But the Bagel seasoning and start another roll.
• This should make 3-4 large wraps.
• Once all wraps are made, bake in preheated oven for 20-25 minutes.