Phyllo Turnovers with Shrimp and Ricotta Filling

Phyllo Turnovers with Shrimp and Ricotta Filling

70
MattyGit 16

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

Ingredients

1 h 5 m servings 225 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. 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.
  4. Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.
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Reviews

70
  1. 85 Ratings

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The recipe should note that the shrimp should be chopped (approx. 1cm x 1cm.

This was my first time working with Phyllo and I had great success. The filling was absolutely delicious. I did do one thing differently. I did not use the oil, only the butter. Try dipping...

Could phyllo cups be used as well? I picture the filling within the cup, baked and topped grated cheese and fresh dill.. thoughts anyone? **Update** So i made this appetizer and it was sooo yum...

I had reservations about this at first, but this recipe was amazing. I made this for a dinner I was invited to for Thanksgiving, and everyone raved about this. I did leave the tabasco out as I...

I made these and thought they were good, but like everyone else, they really need some kick in the filling and also a dipping sauce. Also, forget the phyllo dough. Just use wonton wrappers - so ...

These were quite tasty - a nice addition to the Christmas dinner. Maybe it was just me, but these took much longer to make than the 40 minutes prep time stated...throwing my dinner 90 minutes o...

It was okay, not bad. At first I wasn't sure about the folding methods, then I realized to fold the dough exactly like you would a 'paper football'. If you played that in school. Also, work semi...

wow

Fabulous! I followed the recipe exact and they were wonderful. Highly recommend as an appetizer!