Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Phyllo dough
- 2 cups flour
- ½ tsp salt
- ⅔ cups warm water
- 2 tbsp olive oil
- Chives (to tie - optional)
Filling
- 2 tbsp olive oil
- 1 large organic zucchini squash, quartered
- 1 cup cubed butternut squash
- 1 red bell pepper, chopped
- ½ cup artichoke hearts, chopped
- ½ cup light crumbled feta cheese
- Salt and pepper to taste
Red pepper sauce
- ½ red bell pepper
- 2 tbsp olive oil
- 1 tsp basalmic vinegar
- Salt and pepper to taste
- Preheat oven to 375 degrees F.
- In a large bowl, add vegetables and olive oil.
- Sprinkle with salt and pepper and toss to coat.
- Transfer to a greased baking pan and bake for 30 minutes.
- Remove from the oven and lower heat to 350 degrees F.
- In the meantime, add phyllo dough ingredients to a stand mixer with hook attachment and mix (or mix with a wooden spoon by hand).
- Knead for 10 minutes.
- Cut into four equal pieces, and roll out as thin a possible.
- Divide the filling among the sheets of phyllo dough, placing the filling in the center and then topping with feta cheese.
- Gather the four corners of each phyllo sheet and bring together. Press in the center and twist.
- Bake for 30 minutes, until slightly golden brown.
- Remove from the oven and tie each purse with one chive for decoration.
- For the sauce, add all ingredients to a blender and blend to desired consistency.
Makes 4 purses
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/vegetable-purses/
3.1.05