Phyllo Turnovers With Shrimp and Ricotta

"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."
 
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Ready In:
1hr 5mins
Ingredients:
13
Serves:
15
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ingredients

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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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RECIPE SUBMITTED BY

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
 
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