Phyllo Turnovers with Shrimp and Ricotta Filling68 Reviews
- Prep: 40 min
- Cook: 25 min
- Ready In: 1 hr 5 min
“I have been working with various stuffing for phyllo. This is by far the best I have come up with.” - by MattyGit
Original recipe yields 15 servings
- 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.
Amount Per Serving (15 total)
- 225 cal
- 12.5 g
- 18 g
Based on a 2,000 calorie diet
Reviews (68)Rate This Recipe
"The recipe should note that the shrimp should be chopped (approx. 1cm x 1cm...." See more"
"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 the t..." See moreurnovers in Siracha. It is delicious. Also, I did freeze some filling and made more turovers a couple of weeks later with very good results."
"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 yummy. Th..." See moree only thing I would change in the recipe is to reduce the salt some. I used half and half instead as I ran out of milk, and used red bell pepper rather than green, for mor color variation. I also used the frozen phyllo cups and topped with parmesan... beautiful and much easier that working with phyllo sheets. This will be a keeper! As many suggested, this also makes a great pasta dish and/or dip."
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