Recipe

Phyllo Purses With Roasted Squash, Peppers, And Artichokes Recipe


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Ingredients
  • 1 (14-oz) can artichoke hearts, drained & coarsely sliced
  • 3 c thinly sliced leek (about 3 large)
  • 2 large green bell peppers, halved lengthwise & seeded
  • 16 (18 x 14-inch) sheets frozen phyllo dough, thawed
  • 2 tbsps sliced fresh cilantro
  •  Purses:
  • 1/2 tsp salt, divided
  •  Cooking spray
  • 2 tbsps sliced fresh mint
  • 1 1/2 c plain low-fat yogurt
  • 2 tbsps sliced fresh cilantro
  • 2 tsps olive oil
  • 1/4 tsp salt
  • 1 tsp cumin seeds
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp freshly ground black pepper, divided
  • 1 1/2 c (6 oz) crumbled feta cheese
  • 3 large poblano chiles, seeded & sliced
  • 2 c (1-inch) cubed peeled butternut or kabocha squash
  •  Sauce:
  • 1/2 tsp paprika

Directions
  • Step #1 To prepare sauce, mix the first 6 ingredients; cover & chill in the fridge.
  • Step #2 Preheat oven to 375°.
  • Step #3 To prepare purses, arrange the squash & bell pepper halves in a single layer on a baking sheet coated with cooking spray; coat the vegetables with cooking spray.
  • Step #4 Sprinkle top evenly with 1/4 tsp salt & 1/4 tsp black pepper.
  • Step #5 Bake at 375° for 40 mins or until squash is tender, stirring after 20 mins.
  • Step #6 Cool slightly.
  • Step #7 Thinly slice bell pepper halves, & set aside.
  • Step #8 Reduce oven temperature to 350°.
  • Step #9 Cook cumin seeds In a large-ish nonstick skillet over med-heat/flame 1 min or until toasted & fragrant.
  • Step #10 Add oil to pan; increase heat to medium-high heat.
  • Step #11 Add leek & poblanos; sauté 8 mins or until leek is tender.
  • Step #12 Cool slightly.
  • Step #13 Combine squash, remaining 1/4 tsp black pepper, & artichokes, bell peppers, leek mixture, remaining 1/4 tsp salt, 2 tbsps cilantro, tossing carefully.
  • Step #14 Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray.
  • Step #15 Top with another phyllo sheet; lightly coat with cooking spray.
  • Step #16 Gently press 2 phyllo sheets together.
  • Step #17 Spoon about 1 1/4 c squash mixture into center of phyllo stack; top this with 3 tbsps cheese.
  • Step #18 Gather 4 corners of phyllo, & crimp & twist to seal, forming a purse.
  • Step #19 Lightly coat purse with cooking spray; place on a baking sheet.
  • Step #20 Repeat procedure with remaining phyllo, squash mixture, & cheese to form 8 purses.
  • Step #21 Bake at 350° for 30 mins or until phyllo is browned & crisp.
  • Step #22 Serve with sauce.
  • Enjoy the Phyllo Purses with Roasted Squash, Peppers, & Artichokes recipe

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