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| Phyllo Turnovers with Shrimp and Ricotta Filling Recipes |
- PREP 40 mins
- COOK 25 mins
- READY IN 1 hr 5 mins
Ingredients
Original recipe makes 15 servings
- 3 tablespoons butter
- 1 tablespoon canola oil
- 1/3 cup chopped celery stalk
- 1/3 cup chopped green pepper
- 2/3 cup chopped green onions
- 2 dashes hot sauce, such as Tabasco
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 pound large shrimp - peeled, deveined and chopped
- 1/2 cup ricotta cheese
- 1/3 cup milk
- 1 (16 ounce) package frozen phyllo dough, thawed
- 1/2 cup butter
Directions
- Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Stir in the celery and peppers; cook until tender, about 5 minutes. Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes. Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.
- Preheat oven to 425 degrees F (220 degrees C).
- Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat and keep warm. Stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 inches by 12 inches. Brush the top of each strip with melted butter, and place a teaspoon of the shrimp mixture at one end. Fold phyllo dough over the filling, working back and forth from side to side to make a triangle. Seal the end closed with a little water or butter. Place triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling.
- Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.
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