Recipes

Phyllo Turnovers with Shrimp and Ricotta Filling

Name: Phyllo Turnovers with Shrimp and Ricotta Filling
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Ingredients: 3 tablespoons butter; 1 tablespoon canola oil; 0.33333334326744 cup chopped celery stalk; 0.33333334326744 cup chopped green pepper; 0.66666668653488 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; 0.5 cup ricotta cheese; 0.33333334326744 cup milk; 1 (16 ounce) package frozen phyllo dough, thawed; 0.5 cup butter

4.3

(95)

78 Reviews

7 Photos

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

Recipe by MattyGit

Published on June 8, 2018

7

Prep Time:

40 mins

Cook Time:

25 mins

Total Time:

1 hrs 5 mins

Servings:

15

Yield:

15 servings

Jump to Nutrition Facts

Ingredients

3 tablespoons butter
1 tablespoon canola oil
⅓ cup chopped celery stalk
⅓ cup chopped green pepper
⅔ 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
½ cup ricotta cheese
⅓ cup milk
1 (16 ounce) package frozen phyllo dough, thawed
½ cup butter

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.

Nutrition Facts (per serving)

213	Calories
12g	Fat
18g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 15
Calories 213
% Daily Value *
Total Fat 12g	15%
Saturated Fat 6g	30%
Cholesterol 69mg	23%
Sodium 410mg	18%
Total Carbohydrate 18g	6%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 9g
Vitamin C 4mg	21%
Calcium 33mg	3%
Iron 2mg	10%
Potassium 115mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.