Phyllo Purses with Roasted Squash, Peppers, & Artichokes
This is an AMAZING and beautiful meal. Make sure you have lots of sauce!
Yield
8 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce | |||
| 1 ½ | cups |
yogurt, low-fat
plain |
|
| 2 | tablespoons |
cilantro
chopped fresh |
|
| 2 | tablespoons |
mint leaves
chopped fresh |
|
| ½ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| Purses | |||
| 2 | cups |
butternut squash
or kabocha, cubed peeled |
*
|
| 2 | large |
green bell peppers
halved lengthwise and seeded |
|
|
nonstick cooking spray
|
* | ||
| ½ | teaspoon |
salt
divided |
|
| ½ | teaspoon |
black pepper
freshly ground, divided |
|
| 1 | teaspoon |
cumin seeds
|
|
| 2 | teaspoons |
olive oil
|
|
| 3 | cups |
leeks
thinly sliced, about 3 large |
|
| 3 | large |
poblano peppers
seeded and chopped |
*
|
| 2 | tablespoons |
cilantro
chopped fresh |
|
| 14 | ounces |
artichoke hearts
drained and coarsely chopped |
|
| 16 | sheets |
phyllo (filo) pastry sheets
frozen, thawed |
*
|
| 1 ½ | cups |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Sauce: | |||
| 355 | ml |
yogurt, low-fat
plain |
|
| 3E+1 | ml |
cilantro
chopped fresh |
|
| 3E+1 | ml |
mint leaves
chopped fresh |
|
| 2.5 | ml |
paprika
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| Purses: | |||
| 473 | ml |
butternut squash
or kabocha, cubed peeled |
*
|
| 2 | large |
green bell peppers
halved lengthwise and seeded |
|
| 1 | x |
nonstick cooking spray
|
* |
| 2.5 | ml |
salt
divided |
|
| 2.5 | ml |
black pepper
freshly ground, divided |
|
| 5 | ml |
cumin seeds
|
|
| 1E+1 | ml |
olive oil
|
|
| 7.1E+2 | ml |
leeks
thinly sliced, about 3 large |
|
| 3 | large |
poblano peppers
seeded and chopped |
*
|
| 3E+1 | ml |
cilantro
chopped fresh |
|
| 404.6 | ml/g |
artichoke hearts
drained and coarsely chopped |
|
| 16 | sheets |
phyllo (filo) pastry sheets
frozen, thawed |
*
|
| 355 | ml |
feta cheese
crumbled |
|
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.
