Phyllo Turnovers with Shrimp and Ricotta Filling Recipe -
Phyllo Turnovers with Shrimp and Ricotta Filling Recipe

Phyllo Turnovers with Shrimp and Ricotta Filling

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    40 mins
  • COOK

    25 mins

    1 hr 5 mins


  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 More Reviews

Most Helpful Positive Review
Aug 09, 2007

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

Most Helpful Critical Review
Jan 25, 2008

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 much easier to use and you can find them in just about any grocery store next to packaged herbs. Next time, I think I will use more tobasco and maybe some jalapeno or another kind of chilli or hot sauce, plus a dipping sauce.

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.

Oct 28, 2009

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. The 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.

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!

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!

Mar 02, 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!!!

Dec 19, 2007



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  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 420 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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