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Phyllo Turnovers with Shrimp and Ricotta Filling
SUBMITTED BY:
MattyGit
PHOTO BY:
MattyGit
"I have been working with various stuffing for phyllo. This is by far the best I have come up with."
RECIPE RATING:
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(32)
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PREP TIME
40 Min
COOK TIME
25 Min
READY IN
1 Hr 5 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons butter
1 tablespoon canola oil
1/3 cup chopped celery stalk
1/3 cup chopped green pepper
2/3 cup chopped green onions
2 dashes hot sauce, such as Tabasco
1 teaspoon salt
2 tablespoons all-purpose flour
1 pound large shrimp - peeled, deveined and chopped
1/2 cup ricotta cheese
1/3 cup milk
1 (16 ounce) package frozen phyllo dough, thawed
1/2 cup butter
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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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REVIEWS
Reviewed on Aug. 9, 2007 by
MattyGit
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MattyGit
Aug. 9, 2007
The recipe should note that the shrimp should be chopped (approx. 1cm x 1cm.
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34 users found this review helpful
The recipe should note that the shrimp should be chopped (approx. 1cm x 1cm.
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Reviewed on Sep. 17, 2007 by
BrewCrew
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BrewCrew
Sep. 17, 2007
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 turnovers in Siracha. It is delicious. Also, I did freeze some filling and made more turovers a couple of weeks later with very good results.
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14 users found this review helpful
This was my first time working with Phyllo and I had great success. The filling was...
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Reviewed on Dec. 19, 2007 by nwjim
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nwjim
Dec. 19, 2007
wow
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12 users found this review helpful
wow
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Reviewed on Nov. 23, 2007 by
EDWARDGMYS
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EDWARDGMYS
Nov. 23, 2007
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 did not have it, and will add a bit of cayenne next time. I was a little confused about the triangle part of how to shape them but figured it out. I also ended up only using half of the 1-pound box of phyllo sheets. I will make another batch this week. Thanks for posting this recipe. It is definitely a keeper!
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11 users found this review helpful
I had reservations about this at first, but this recipe was amazing. I made this for a dinner...
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Reviewed on Jul. 31, 2007 by icarrythings
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icarrythings
Jul. 31, 2007
Served at an informal evening gathering and they were a big hit.
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9 users found this review helpful
Served at an informal evening gathering and they were a big hit.
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Reviewed on Nov. 5, 2007 by NinaDig
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NinaDig
Nov. 5, 2007
Fabulous! I followed the recipe exact and they were wonderful. Highly recommend as an appetizer!
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6 users found this review helpful
Fabulous! I followed the recipe exact and they were wonderful. Highly recommend as an appetizer!
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Reviewed on Dec. 25, 2007 by
Dawn D
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Dawn D
Dec. 25, 2007
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 off schedule! I would make again, but plan on 1 1/2 to 2 hours total prep time. I found it's easier to gently dab the warm butter on the dough (to avoid ripping) and cover the pastry you are not working on with a warm, damp paper towel (to avoid cracking). I look forward to more experiments with phyllo dough. Thanks for the recipe!
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5 users found this review helpful
These were quite tasty - a nice addition to the Christmas dinner. Maybe it was just me, but...
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Reviewed on Dec. 23, 2007 by
SANDY WITEK
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SANDY WITEK
Dec. 23, 2007
I have never used phyllo before and even so this recipe turned out perfect. I thought it would need a dipping sauce but they were wonderful without it, all the ingredients complimented each other so well that it dd not need sauce. This will be made again and again, I think it would even be great on crackers!
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3 users found this review helpful
I have never used phyllo before and even so this recipe turned out perfect. I thought it...
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Reviewed on Mar. 2, 2008 by
ayla
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ayla
Mar. 2, 2008
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-quickly to get all of the turnovers folded before the dough dries out. I was distracted for the last couple & they didn't turn out so well. You can try damp paper towels to help, but I only had some success with that. Overall, the recipe was very easy to make, the taste was good, but not exciting. It seemed to be missing some flavour, or something. Everyone said they would eat them again, but not their favourites. It did open the door to modifying the recipe with other ingredients or additions though!!!
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2 users found this review helpful