Veggie Crumble Pockets With Creamy Mango Chutney

• 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.

spinach, tomatoes, shallot, red pepper, orange bell pepper, cayenne chili pepper, mushroom, garlic, phyllo dough, pecans, whole wheat bread, salt

Taken from www.food.com/recipe/veggie-crumble-pockets-with-creamy-mango-chutney-283091 (may not work)