PHYLLO TURNOVERS WITH SHRIMP AND RICOTTA FILLING

Phyllo Turnovers with Shrimp and Ricotta Filling image

I have been working with various stuffing for phyllo. This is by far the best I have come up with.

Provided by MattyGit

Categories Appetizers and Snacks Pastries

Time 1h5m

Yield 15

Number Of Ingredients 13

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Ingredients

3 tablespoons butter
1 tablespoon canola oil
⅓ cup chopped celery stalk
⅓ cup chopped green pepper
⅔ 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
½ cup ricotta cheese
⅓ cup milk
1 (16 ounce) package frozen phyllo dough, thawed
½ cup butter

Steps:

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.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 17.6 g, Cholesterol 68.8 mg, Fat 11.8 g, Fiber 0.8 g, Protein 8.8 g, SaturatedFat 6 g, Sodium 410.1 mg, Sugar 0.5 g