Prep 40 mins
Cook 25 mins
A creamy filling of ricotta cheese and shrimp mixed with green peppers, celery, and green onions and folded into bite-sized phyllo triangles is always a popular party appetizer.
- 3 tablespoons butter
- 1 tablespoon canola oil
- 1⁄3 cup chopped celery
- 1⁄3 cup chopped green pepper
- 2⁄3 cup chopped green onion
- 2 dashes hot sauce, such as Tabasco
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 lb large shrimp, peeled, deveined and chopped
- 1⁄2 cup ricotta cheese
- 1⁄3 cup milk
- 1 (16 ounce) packagefrozen phyllo dough, thawed
- 1⁄2 cup butter
- 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.