Ingredients for Veggie Crumble Pockets With Creamy Mango Chutney
- 5 ounces fresh spinach (chopped)
- Sun Dried Tomatoes
- 1/4 cup chopped shallots
- Artichoke Hearts Packed In Oil
- Red Pepper
- Orange Bell Pepper
- Chili Pepper Flakes
- Mushroom
- Garlic Clove
- 1 package (14.1 ounces) phyllo dough
- 1/4 cup chopped pecans
- Whole Wheat Bread
- Salt & Pepper
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How to Make Veggie Crumble Pockets With Creamy Mango Chutney
- Sauté 1/2 cup chopped shallots and 2 cloves minced garlic in 1 teaspoon olive oil over medium heat for 2 minutes, stirring frequently.
- Add 8 ounces sliced mushrooms, 1/2 cup chopped orange bell pepper, 1/2 cup chopped red bell pepper, 1/4 cup chopped shallots, 1/4 cup chopped pecans, and 1 cup chopped tomatoes.
- Cover and cook for 4 minutes without stirring.
- Remove from heat and stir in 1 (14-ounce) can artichoke hearts (drained and chopped), 5 ounces fresh spinach (chopped), 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
- Cut one package (14.1 ounces) phyllo dough lengthwise into 4 long strips.
- Spoon approximately 1 tablespoon of the vegetable filling about an inch from the end of each phyllo strip.
- Fold the phyllo over the filling at an angle, creating a triangle, and continue folding like a flag until you have a triangle-shaped pocket.
- Repeat with the remaining phyllo and filling.
- Bake at 350°F (175°C) for 10-12 minutes, or until golden brown and crispy.
- **Creamy Mango Chutney Sauce:**
- In a bowl, combine 1 cup mango chutney, 1/2 cup mayonnaise, 1/4 teaspoon curry powder, and 3 tablespoons plain yogurt. Mix well.
Nutrition Information (Approximate per serving)
Sodium
172 g
Sugar
273g
Fat
19g
Carbs
72g
