Vegetarian Phyllo Purses Recipe

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Vegetarian Phyllo Purses
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Ingredients
28
Count
Nutrition
1029
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Phyllo purses:
  2. Preheat oven to 325 degrees F.
  3. On a baking sheet lined with aluminum foil for easy cleanup, toss eggplant, zucchini, garlic, and onion with olive oil and season with salt and pepper. Roast vegetables for about 30 to 40 minutes until tender, being sure to monitor so they don't burn. Remove from oven and let cool to room temperature.
  4. While the vegetables are in the oven, make the chutney. Heat the grapeseed oil over medium-high heat in a small saucepan until it begins to shimmer. Add the shallot and saute until it begins to turn translucent, being careful not to burn it. Add the orange juice, balsamic vinegar, mango, and parsley, and allow the liquid to reduce by 2/3. Season with salt and pepper, stir in slurry to thicken and let cook for about 2 minutes, then remove from heat.
  5. To prepare hummus:
  6. Add the garbanzo beans, garlic, crushed red pepper, lemon juice, tahini, and olive oil to a food processor. Pulse to combine and coarsely chop.
  7. Heat grapeseed oil over medium heat in a skillet and sear the tofu cubes. Set aside until needed.
  8. Preheat oven to 400 degrees F.
  9. If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter, and lay another sheet on top and brush with butter. Fold in half, brush on butter again and fold in half again so you have a thickness of 8 layers. Spread 1 tablespoon hummus on phyllo and top with 1/4 cup of the roasted vegetable mixture and 1 tablespoon diced tofu. Fold in corners of phyllo dough to the center and brush with egg wash. Repeat to make 4 phyllo purses. Place on a baking sheet and bake in oven until golden brown, about 30 minutes.
  10. Remove from oven and serve hot with mango chutney on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1028.92 Kcal (4308 kJ)
Calories from fat 634.31 Kcal
% Daily Value*
Total Fat 70.48g 108%
Cholesterol 162.93mg 54%
Sodium 459.73mg 19%
Potassium 1128.54mg 24%
Total Carbs 89.11g 30%
Sugars 32.42g 130%
Dietary Fiber 12.53g 50%
Protein 15.82g 32%
Vitamin C 78.6mg 131%
Vitamin A 0.6mg 19%
Iron 3.7mg 21%
Calcium 158.1mg 16%
Amount Per 100 g
Calories 158.73 Kcal (665 kJ)
Calories from fat 97.86 Kcal
% Daily Value*
Total Fat 10.87g 108%
Cholesterol 25.14mg 54%
Sodium 70.92mg 19%
Potassium 174.1mg 24%
Total Carbs 13.75g 30%
Sugars 5g 130%
Dietary Fiber 1.93g 50%
Protein 2.44g 32%
Vitamin C 12.1mg 131%
Vitamin A 0.1mg 19%
Iron 0.6mg 21%
Calcium 24.4mg 16%

* 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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Recipe Tags

Weightwatchers Points

  • 25.7
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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