Phyllo Purses with Roasted Squash, Peppers, & Artichokes

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.