Vegetable Purses

vegetable pursesAren’t these the cutest? I found this recipe from Cooking Light and thought they were just the cutest things ever! I think if my vegetables were served in these as a kid, I would have been way more excited about eating them. I made my phyllo dough from scratch, but the store-bought kind will cut down the time it takes to make these vegetable purses. For the ties, I wanted to choose something edible, so I tied them with chives from my herb garden. I also discovered a delicious sauce that goes great with these – red bell pepper sauce! This is also easy to make, just add red bell pepper, olive oil and balsamic vinegar in a blender and wa-lah! I added feta cheese, artichoke hearts, chopped red bell pepper, zucchini and butternut squash, but let your imagination run wild. You can serve these vegetable purses as an appetizer, side or light main dish.

Recipe adapted from Cooking Light, Phyllo Purses with Roasted Squash, Peppers and Artichokes.

veggie-purse-1veggie-purse-2veggie-purse-3veggie-purse-4phyllo purse

5.0 from 3 reviews
Vegetable Purses
 
Prep time
Cook time
Total
 
Type: Appetizer
Serves: 4
Ingredients
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
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a large bowl, add vegetables and olive oil.
  3. Sprinkle with salt and pepper and toss to coat.
  4. Transfer to a greased baking pan and bake for 30 minutes.
  5. Remove from the oven and lower heat to 350 degrees F.
  6. In the meantime, add phyllo dough ingredients to a stand mixer with hook attachment and mix (or mix with a wooden spoon by hand).
  7. Knead for 10 minutes.
  8. Cut into four equal pieces, and roll out as thin a possible.
  9. Divide the filling among the sheets of phyllo dough, placing the filling in the center and then topping with feta cheese.
  10. Gather the four corners of each phyllo sheet and bring together. Press in the center and twist.
  11. Bake for 30 minutes, until slightly golden brown.
  12. Remove from the oven and tie each purse with one chive for decoration.
  13. For the sauce, add all ingredients to a blender and blend to desired consistency.
Makes 4 purses

     

    Share and Enjoy

    Pinterest

    22 comments

    1. Hotly Spiced says:

      Purses! How gorgeous. I love the concept of eating a purse. I’m so impressed at how you’ve made your own filo pastry! Well done and your purses look amazing xx

    2. Aunt Jen says:

      Just perfect! And you made your own phyllo dough – I am so impressed!!! I never tried that! :). Buying your ebook. <3

    3. Amy says:

      How adorable! I love Cooking Light, but somehow I missed these… Your chive “tie” is the perfect finishing touch. I wish my regular purse and contents this bright and yummy!

    4. Mike says:

      I made these, the shredded zucchini with parmesan and the S’wai for dinner tonight. Awesome and healthy! I used 2 sheets of commercial bought phyllo dough and stuffed them. The bell pepper sauce was delicious…..the only change I will use next time is some cayenne added for a little kick. Thanks for the inspiration!!!

    5. Kelly says:

      I am making these right now. The veggies are roasting in the oven and smell delicious. I’m cheating and letting my bread machine do all the kneading for the phyllo. Hope the finished product looks as good as the photos!

    6. Mandy says:

      I tried these tonight as a treat for my parents and husband – they loved them! I regret not having any chives to use as the finishing touch though!

    Leave a Reply

    Rate this recipe: