Veggie Crumble Pockets With Creamy Mango Chutney

READY IN: 35mins
Recipe by ThatChick

I made this recipe up to find something to serve at an all-vegetarian event that would satisfy people; I needed something fantastic-this is what i came up with, and it's great!

Top Review by RonaNZ

As a vegetarian recipe, this does not fall into the '70s nut loaf category! That is a good thing. Much tastier than the old nut loaf but I felt the sun-dried tomatoes were too much of a good thing. I also felt that the artichokes were wasted in this dish since you couldn't taste or identify them. I would make this again but cut down on the tomatoes, leave out the artichoke and increase the spinach (was it supposed to be a cup of chopped fresh spinach?) . It's a good looking recipe and I think would satisfy meat-lovers too. They wouldn't even know that there was no meat. The creamy mango chutney was superb! not in the instructions: I buttered three sheets of phyllo and then cut into 4 strips so the yield is 12 triangles. Also I added the bread at the same time as the spinach. I used very small peppers and it still made a lot of filling so I tried to cram as much as I could into each triangle.

Ingredients Nutrition


  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. Cover and cook for 4 minutes, untouched.
  3. Remove from heat and add artichokes, spinach, cayenne pepper, black pepper, and salt.
  4. Cut phyllo dough lengthwise into 4 long strips.
  5. Spoon approximately 1 tablespoon filling about an inch from the end of the phyllo strip.
  6. Fold phyllo over filling at an angle and continue folding like folding a flag until you have a triangle. Repeat with remaining phyllo and filling.
  7. Bake at 350 degrees for 10 minutes or until browned.
  8. Chutney Sauce:.
  9. 1 cup Mango Chutney.
  10. ½ cup Mayonnaise.
  11. A dash of curry powder.
  12. 3 tbspns plain yogurt.

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