Aren’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.
- 2 cups flour
- ½ tsp salt
- ⅔ cups warm water
- 2 tbsp olive oil
- Chives (to tie - optional)
- 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
- 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.
Those are the cutest things ever and I’m sure they’re delicious too!
Omg that is uber cute and totally delicious 🙂
Cheers
Choc Chip Uru
When I red your post name I though they were going to be real purses shaped as vegetables! Wow, this is soooooo much better! This is such a great recipe and simply adorable! I want a vegetable purse!!! So cute!!!!!!!!
Beautiful and delicious veggie purses!
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
Great idea! They look like big Chinese Dumplings! Love this – tasty and pretty light, too. Good stuff – thanks.
Just perfect! And you made your own phyllo dough – I am so impressed!!! I never tried that! :). Buying your ebook. <3
Yum! I’ve made mushroom purses before, but never veggie ones like these. They look great!
How fun are these?! I could definitely use these – I haven’t been eating my veggies lately!
Yum these look incredible. What a cute way to eat your veggies 🙂
Thank you, Brooke!
So darn cute! I agree, I wish my veggies were always dressed like this! 🙂
You are so talented and clever! Those are beautiful. I have yet to figure out how to tie chives, let alone make phyllo dough. I am so inspired that I am going to try this.
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!
Thanks, Amy!
Does the Phyllo dough get nice & crispy with these?
Yes it does =D
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!!!
Glad you liked them, Mike!!
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!
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!
HelloKristianne ! My name is Elena, I’m from Russia. Got your bags ready today. Thanks for the recipe! But the dough is too soft. Could you specify grams and milliliters in the recipe. I really want to get the same result as you.
Hi Elena, sorry to hear that…I will try to update the recipe soon 🙂