Veggie Crumble Pockets With Creamy Mango Chutney

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!

• Ready In: 35 mins
• Yields: 1 batch

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

Directions

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.