Veggie Crumble Pockets With Creamy Mango Chutney

Name: Veggie Crumble Pockets With Creamy Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup spinach, finely minced; 1 (5 ounce) jar sun-dried tomatoes, slivered; 1 small shallot, chopped; 1 (5 ounce) jar artichoke hearts packed in oil, drained and chopped; 1 red pepper, finely chopped; 1 orange bell pepper, finely chopped; cayenne chili pepper flakes; 1 cup mushroom, chopped; 1 garlic clove; 9 pieces phyllo dough; pecans, chopped (2 handfuls); 2 slices whole wheat bread, crumbled; salt & pepper

Servings: persons

1 cup spinach, finely minced
1 (5 ounce) jar sun-dried tomatoes, slivered
1 small shallot, chopped
1 (5 ounce) jar artichoke hearts packed in oil, drained and chopped
1 red pepper, finely chopped
1 orange bell pepper, finely chopped
cayenne chili pepper flakes
1 cup mushroom, chopped
1 garlic clove
9 pieces phyllo dough
pecans, chopped (2 handfuls)
2 slices whole wheat bread, crumbled
salt & pepper

1
Sautee chopped shallots & garlic on medium heat in 1 tsp olive oil for 2 minutes, stirring frequently.
2
Add mushrooms, orange & red peppers, shallot, pecans and tomatoes.
3
Cover and cook for 4 minutes, untouched.
4
Remove from heat and add artichokes, spinach, cayenne pepper, black pepper, and salt.
5
Cut phyllo dough lengthwise into 4 long strips.
6
Spoon approximately 1 tablespoon filling about an inch from the end of the phyllo strip.
7
Fold phyllo over filling at an angle and continue folding like folding a flag until you have a triangle.
8
Repeat with remaining phyllo and filling.
9
Bake at 350 degrees for 10 minutes or until browned.
10
Chutney Sauce:.
11
1 cup Mango Chutney.
12
1/2 cup Mayonnaise.
13
A dash of curry powder.
14
3 tbspns plain yogurt.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup spinach, finely minced, 1 (5 ounce) jar sun-dried tomatoes, slivered, 1 small shallot, chopped, 1 (5 ounce) jar artichoke hearts packed in oil, drained and chopped, and more.

Yes, Veggie Crumble Pockets With Creamy Mango Chutney falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!