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Phyllo Purses with Roasted Squash, Peppers, and Artichokes

Phyllo Purses with Roasted Squash, Peppers, and Artichokes Phyllo Purses with Roasted Squash, Peppers, and Artichokes Phyllo Purses with Roasted Squash, Peppers, and Artichokes

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















1 ½ cups yogurt, low-fat
2 tablespoons cilantro
chopped fresh
2 tablespoons mint leaves
chopped fresh
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon black pepper
freshly ground
2 cups butternut squash
or kabocha, cubed peeled
2 large green bell peppers
halved lengthwise and seeded
nonstick cooking spray
½ teaspoon salt
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


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

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 17343% of calories 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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