Phyllo Purses with Roasted Squash, Peppers, and Artichokes

Phyllo Purses with Roasted Squash, Peppers, and Artichokes
Photo by Randy Mayor

Ingredients

  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • Cooking spray
  • ½ teaspoon freshly ground black pepper, divided
  • ¼ teaspoon salt
  • Cooking spray
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • + 35 more ingredients
    • 3 large poblano chiles, seeded and chopped
    • 1 teaspoon cumin seeds
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon cumin seeds
    • 1 ½ cups (6 ounces) crumbled feta cheese
    • 1 ½ cups plain low-fat yogurt
    • 2 tablespoons chopped fresh mint
    • Sauce:
    • Sauce:
    • Purses:
    • Purses:
    • 1 ½ cups plain low-fat yogurt
    • 3 large poblano chiles, seeded and chopped
    • 2 tablespoons chopped fresh cilantro
    • 2 teaspoons olive oil
    • 2 cups (1-inch) cubed peeled butternut or kabocha squash
    • ½ teaspoon salt, divided
    • ¼ teaspoon salt
    • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
    • 2 large green bell peppers, halved lengthwise and seeded
    • 3 cups thinly sliced leek (about 3 large)
    • ½ teaspoon paprika
    • 2 tablespoons chopped fresh cilantro
    • ½ teaspoon salt, divided
    • ½ teaspoon freshly ground black pepper, divided
    • 2 tablespoons chopped fresh mint
    • 3 cups thinly sliced leek (about 3 large)
    • 16 (18 x 14-inch) sheets frozen phyllo dough, thawed
    • 2 cups (1-inch) cubed peeled butternut or kabocha squash
    • 1 ½ cups (6 ounces) crumbled feta cheese
    • 16 (18 x 14-inch) sheets frozen phyllo dough, thawed
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons chopped fresh cilantro
    • 2 large green bell peppers, halved lengthwise and seeded
    • ½ teaspoon paprika

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 ...

View full recipe at My Recipes

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