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Phyllo Purses with Roasted Squash, Peppers, & Artichokes

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Phyllo Purses with Roasted Squash, Peppers, and Artichokes

This is an AMAZING and beautiful meal. Make sure you have lots of sauce!

 

Yield

8 servings

Prep

20 min

Cook

60 min

Ready

80 min

Ingredients

Amount Measure Ingredient Features
Sauce
1 ½ cups yogurt, low-fat
plain
2 tablespoons cilantro
chopped fresh
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2 tablespoons mint leaves
chopped fresh
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½ teaspoon paprika
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¼ teaspoon salt
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¼ teaspoon black pepper
freshly ground
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Purses
2 cups butternut squash
or kabocha, cubed peeled
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2 large green bell peppers
halved lengthwise and seeded
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nonstick cooking spray
*
½ teaspoon salt
divided
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½ teaspoon black pepper
freshly ground, divided
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1 teaspoon cumin seeds
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2 teaspoons olive oil
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3 cups leeks
thinly sliced, about 3 large
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3 large poblano peppers
seeded and chopped
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2 tablespoons cilantro
chopped fresh
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14 ounces artichoke hearts
drained and coarsely chopped
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16 sheets phyllo (filo) pastry sheets
frozen, thawed
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1 ½ cups feta cheese
crumbled
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Ingredients

Amount Measure Ingredient Features
Sauce:
355 ml yogurt, low-fat
plain
3E+1 ml cilantro
chopped fresh
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3E+1 ml mint leaves
chopped fresh
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2.5 ml paprika
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1.3 ml salt
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1.3 ml black pepper
freshly ground
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Purses:
473 ml butternut squash
or kabocha, cubed peeled
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2 large green bell peppers
halved lengthwise and seeded
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1 x nonstick cooking spray
*
2.5 ml salt
divided
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2.5 ml black pepper
freshly ground, divided
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5 ml cumin seeds
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1E+1 ml olive oil
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7.1E+2 ml leeks
thinly sliced, about 3 large
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3 large poblano peppers
seeded and chopped
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3E+1 ml cilantro
chopped fresh
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404.6 ml/g artichoke hearts
drained and coarsely chopped
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16 sheets phyllo (filo) pastry sheets
frozen, thawed
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355 ml feta cheese
crumbled
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Directions

To prepare sauce, combine the first 6 ingredients; cover and chill.

Preheat oven to 375°.

To prepare purses, arrange the squash and bell pepper halves in a single layer on a baking sheet coated with cooking spray; coat the vegetables with cooking spray.

Sprinkle evenly with ¼ teaspoon salt and ¼ teaspoon black pepper.

Bake at 375° for 40 minutes or until squash is tender, stirring after 20 minutes.

Cool slightly.

Thinly slice bell pepper halves, and set aside.

Reduce oven temperature to 350°.

Cook cumin seeds in a large nonstick skillet over medium heat 1 minute or until toasted and fragrant.

Add oil to pan; increase heat to medium-high heat.

Add leek and poblanos; sauté 8 minutes or until leek is tender.

Cool slightly.

Combine squash, bell peppers, leek mixture, remaining ¼ teaspoon salt, remaining ¼ teaspoon black pepper, 2 tablespoons cilantro, and artichokes, tossing gently.

Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray.

Top with another phyllo sheet; lightly coat with cooking spray. Gently press 2 phyllo sheets together.

Spoon about 1¼ cups squash mixture into center of phyllo stack; top with 3 tablespoons cheese.

Gather 4 corners of phyllo, and crimp and twist to seal, forming a purse.

Lightly coat purse with cooking spray; place on a baking sheet.

Repeat procedure with remaining phyllo, squash mixture, and cheese to form 8 purses.

Bake at 350° for 30 minutes or until phyllo is browned and crisp.

Serve with sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 17343% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 595mg 25%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 17g
Vitamin A 136% Vitamin C 79%
Calcium 28% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 
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