Phyllo Turnovers With Shrimp And Ricotta Filling

Ingredients

• Servings: 15
• 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

Recipe

Preparation Time: 40 mins Cook Time: 25 mins Ready Time: 1 hr 5 mins


• 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.