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Phyllo Purses with Roasted Squash, Peppers, and Artichokes Recipe

Phyllo Purses with Roasted Squash, Peppers, and Artichokes Recipe

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Phyllo Purses with Roasted Squash, Peppers, and Artichokes

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Ingredients:

Serving

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

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 1/4 teaspoon salt and 1/4 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 1/4 teaspoon salt, remaining 1/4 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 1 1/4 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	93.66 Kcal (392 kJ)
Calories from fat	35.6 Kcal
		% Daily Value*
Total Fat	3.96g	6%
Cholesterol	7.49mg	2%
Sodium	322.12mg	13%
Potassium	250.72mg	5%
Total Carbs	10.73g	4%
Sugars	5.93g	24%
Dietary Fiber	1.76g	7%
Protein	4.09g	8%
Vitamin C	35.6mg	59%
Vitamin A	0.9mg	31%
Iron	35.8mg	199%
Calcium	145mg	14%

Amount Per 100 g
Calories	70.93 Kcal (297 kJ)
Calories from fat	26.96 Kcal
		% Daily Value*
Total Fat	3g	6%
Cholesterol	5.67mg	2%
Sodium	243.92mg	13%
Potassium	189.86mg	5%
Total Carbs	8.13g	4%
Sugars	4.49g	24%
Dietary Fiber	1.33g	7%
Protein	3.1g	8%
Vitamin C	27mg	59%
Vitamin A	0.7mg	31%
Iron	27.1mg	199%
Calcium	109.8mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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