Phyllo Pouches with Roasted Veggies
Darryl really enjoyed these. Poblanos are a very mild pepper. If you've ever had a chile rellenos in a restaurant, you've definitely had one. The creamy sauce is reminiscent of a Greek tzatziki and is a nice, light counterpoint to the delicate crush of the pastry and the heartiness of the spiced filling. In the future, we will use a red bell rather than a green bell, just because I like the extra sweetness. Oh, and rinse the leeks well. They have a tendency to hold grit in the layers. Recipe has been modified slightly. Served with a salad.
Credit: Randy Mayor
1 cup sour cream
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
Pouches:
2 cups (1-inch) cubed peeled butternut or kabocha squash
2 large green bell peppers, halved lengthwise and seeded
Salt and a liberal amount of freshly ground black pepper
1 tsp cumin
2 tsp olive oil
Butter
3 cups thinly sliced leek (about 3 large)
3 large poblano chiles, seeded and chopped
Optional: 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
16 (18 x 14-inch) sheets frozen phyllo dough, thawed
2 packages (4 ounces each) crumbled feta cheese
To prepare the sauce, combine the first seven 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 salt and black pepper. Bake at 375° for 40 minutes or until squash is tender, stirring after 20 minutes. Keep an eye on your pepper so it doen't overcook. Cool slightly. Dice the bell pepper and set both aside.
Reduce your oven temperature to 350°. Add oil and a few pats of butter to your pan and cook your cumin in a large nonstick skillet over medium heat until it becomes fragrant. This won't take very long. Add your leek and poblano and sauté until both are tender, dropping in additional butter if need be. Cool slightly. Combine this with the squash and bell peppers, seasoning the individual components and then tasting as you go. Stir all the feta in, making sure it is incorporated. If desired, you can add artichokes at this time.
To assemble, melt a quarter cup of butter in a microwave safe bowl. Phyllo sheets are paper thin, so gently separate the top layers, putting 1 phyllo sheet on a large cutting board or work surface. Cover the remaining dough to prevent it from drying out. Using a pastry brush, lightly brush the phyllo sheet with butter. Top that with another phyllo sheet, and then a third, lightly brushing each with butter. I rotate them slightly, on a radius, so that each overlaps. Now spoon a generous serving of the squash mixture into the center of the phyllo (up to 1 1/4 cups).
Gather the corners of the phyllo to the top and gently pinch and twist them together, sealing the mixture inside. Basically, you're making a pouch or purse of sorts, one that might have a drawstring closure if it were made of fabric. Take another second to brush the top and outside with butter, and using a wide spatula transfer it to a Silpat-lined baking sheet. Repeat this procedure with your remaining phyllo and squash mixture to form 6-8 pouches.
Bake pouches at 350° for 30 minutes or until phyllo is browned and crisp. Serve with sauce.
Credit: Randy Mayor
1 cup sour cream
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
Pouches:
2 cups (1-inch) cubed peeled butternut or kabocha squash
2 large green bell peppers, halved lengthwise and seeded
Salt and a liberal amount of freshly ground black pepper
1 tsp cumin
2 tsp olive oil
Butter
3 cups thinly sliced leek (about 3 large)
3 large poblano chiles, seeded and chopped
Optional: 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
16 (18 x 14-inch) sheets frozen phyllo dough, thawed
2 packages (4 ounces each) crumbled feta cheese
To prepare the sauce, combine the first seven 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 salt and black pepper. Bake at 375° for 40 minutes or until squash is tender, stirring after 20 minutes. Keep an eye on your pepper so it doen't overcook. Cool slightly. Dice the bell pepper and set both aside.
Reduce your oven temperature to 350°. Add oil and a few pats of butter to your pan and cook your cumin in a large nonstick skillet over medium heat until it becomes fragrant. This won't take very long. Add your leek and poblano and sauté until both are tender, dropping in additional butter if need be. Cool slightly. Combine this with the squash and bell peppers, seasoning the individual components and then tasting as you go. Stir all the feta in, making sure it is incorporated. If desired, you can add artichokes at this time.
To assemble, melt a quarter cup of butter in a microwave safe bowl. Phyllo sheets are paper thin, so gently separate the top layers, putting 1 phyllo sheet on a large cutting board or work surface. Cover the remaining dough to prevent it from drying out. Using a pastry brush, lightly brush the phyllo sheet with butter. Top that with another phyllo sheet, and then a third, lightly brushing each with butter. I rotate them slightly, on a radius, so that each overlaps. Now spoon a generous serving of the squash mixture into the center of the phyllo (up to 1 1/4 cups).
Gather the corners of the phyllo to the top and gently pinch and twist them together, sealing the mixture inside. Basically, you're making a pouch or purse of sorts, one that might have a drawstring closure if it were made of fabric. Take another second to brush the top and outside with butter, and using a wide spatula transfer it to a Silpat-lined baking sheet. Repeat this procedure with your remaining phyllo and squash mixture to form 6-8 pouches.
Bake pouches at 350° for 30 minutes or until phyllo is browned and crisp. Serve with sauce.