3 tablespoons dried basil, chopped
16 artichoke bottoms, cleaned, quartered
1 pound green beans, cleaned, cut in 2-inch strips
4 diced roma tomatoes
1 pound button mushrooms, diced
2 tablespoons canola oil
8 phyllo dough sheets, (see Note)
Blanch beans and artichoke bottoms. Pan saute artichoke until golden brown. Add beans, tomatoes, and mushrooms. Cook slowly over low heat
for ten minutes. Season with basil, freshly cracked pepper, and a little salt. Spread on sheet pan to cool.
Brush each phyllo square with a little canola oil, except top sheet. Place an even amount of
the vegetable mix on top of a square and fold into a pocket-like turnover. Place on a sheet pan and bake in 375 degrees F. oven until golden brown. Serve with tomatillo sauce.
Note: Cut each phyllo
sheet into 4 equal squares, use 4 squares per pocket.