Phyllo Turnovers With Shrimp And Ricotta

Total Time: 1 hr 5 mins Preparation Time: 40 mins Cook Time: 25 mins

Ingredients

• Servings: 15
• 3 tablespoons butter
• 1 tablespoon canola oil
• 1/3 cup chopped celery
• 1/3 cup chopped green pepper
• 2/3 cup chopped green onion
• 2 dashes hot sauce, such as tabasco
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 lb 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

Recipe

• 1 melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil.
• 2 stir in the celery and peppers; cook until tender, about 5 minutes.
• 3 add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes.
• 4 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.
• 5 preheat oven to 425 degrees f (220 degrees c).
• 6 melt 1/2 cup butter in a small saucepan over medium heat.
• 7 remove from heat and keep warm.
• 8 stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 inches by 12 inches.
• 9 brush the top of each strip with melted butter, and place a teaspoon of the shrimp mixture at one end.
• 10 fold phyllo dough over the filling, working back and forth from side to side to make a triangle.
• 11 seal the end closed with a little water or butter.
• 12 place triangle on an ungreased baking sheet.
• 13 repeat with remaining phyllo sheets and filling.
• 14 bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes.
• 15 cool on a wire rack.