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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:
The reviewer gave this recipe 38 stars. This recipe average a 4.4 star rating.
Read Reviews (32)
PREP TIME  40 Min
COOK TIME  25 Min
READY IN  1 Hr 5 Min

SERVINGS

 (Help)
    
Servings
 

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

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2007 by MattyGit
The recipe should note that the shrimp should be chopped (approx. 1cm x 1cm. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2007 by BrewCrew
This was my first time working with Phyllo and I had great success. The filling was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2007 by nwjim
wow MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2007 by EDWARDGMYS
I had reservations about this at first, but this recipe was amazing. I made this for a dinner... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2007 by icarrythings
Served at an informal evening gathering and they were a big hit. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2007 by NinaDig
Fabulous! I followed the recipe exact and they were wonderful. Highly recommend as an appetizer! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 25, 2007 by Dawn D
These were quite tasty - a nice addition to the Christmas dinner. Maybe it was just me, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2007 by SANDY WITEK
I have never used phyllo before and even so this recipe turned out perfect. I thought it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2008 by ayla