Phyllo Purses with Roasted Squash, Peppers, and Artichokes

Phyllo Purses with Roasted Squash, Peppers, and Artichokes
21 Ingredients
  • Sauce:
  • 1 1/2 cups plain low-fat yogurt
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh mint
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Purses:
  • 2 cups (1-inch) cubed peeled butternut or kabocha squash
  • 2 large green bell peppers, halved lengthwise and seeded
  • Cooking spray
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 teaspoon cumin seeds
  • 2 teaspoons olive oil
  • 3 cups thinly sliced leek (about 3 large)
  • 3 large poblano chiles, seeded and chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • 16 (18 x 14-inch) sheets frozen phyllo dough, thawed
  • 1 1/2 cups (6 ounces) crumbled feta cheese
Nutrition
310
16% daily value
8 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

19% 12

Saturated

23% 5

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

14% 41

Carbs (net)

- 36

Fiber

23% 6

Sugars

- 9

Sugars, added

- 0

Protein

23% 11

Cholesterol

7% 22

Sodium

27% 659

Calcium

26% 257

Magnesium

17% 72

Potassium

14% 645

Iron

20% 4

Zinc

15% 2

Phosphorus

35% 248

Vitamin A

12% 108

Vitamin C

80% 72

Thiamin (B1)

30% 0

Riboflavin (B2)

39% 1

Niacin (B3)

19% 3

Vitamin B6

38% 0

Folate equivalent (total)

34% 137

Folate (food)

- 91

Folic acid

- 27

Vitamin B12

26% 1

Vitamin D

1% 0

Vitamin E

7% 1

Vitamin K

30% 36

Sugar alcohols

- 0

Water

- 215
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