Phyllo Turnovers With Shrimp and Ricotta

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READY IN: 1hr 5mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
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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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