Rating: 4.5 stars
95 Ratings
  • 5 star values: 53
  • 4 star values: 25
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 1

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

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

213 calories; protein 8.8g; carbohydrates 17.6g; fat 11.8g; cholesterol 68.8mg; sodium 410.1mg. Full Nutrition
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