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
Preparation
to prepare sauce, combine first 6 ingredients; cover and chill
preheat oven to 375
Arrange squash and bell pepper halves in a single layer on a baking sheet coated with cooking spray; coat the veggies with spray. Sprinkle evenly with 1/4 tsp salt and 1/4 tsp pepper. Bake at 375 for 40 minutes or until squash is tender, stirring after 20 minutes.
reduce oven to 350.
Cook cumin seeds in large nonstick skillet over medium heat one minute or until toasted and fragrant. Add oil to pan, increase heat to medium high and add leeks and poblanos. Saute 8 minutes or until leek it tender. Cool slightly
Combine squash,bell peppers, leek mixture, remaining 1/4 tsp salt and 1/4 tsp pepper, 2 tbl cilantro and artichokes, tossing gently
Place 1 phyllo sheet on work surface; lightly coat with spray. Top with another phyllo sheet; lightly coat with spray. Gently press sheets together. Spoon about 1 & 1/4 cups squash mixture into center of phyllo stack, top with 3 tbl cheese. Gather 4 corners of phyllo and crimp and twist to seal forming a purse. Lightly coat purse with cooking spray; place on baking sheet. Repeat to make 8 purses. bake at 350 for 30 minutes or until phyllo is browned and crisp. Serve with sauce.
