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How to Make Phyllo Turnovers with Shrimp and Ricotta Filling - A Step-by-Step Guide

Phyllo Turnovers with Shrimp and Ricotta Filling are a delightful and elegant appetizer that is sure to impress any guests at your next dinner party or gathering. The light and flaky phyllo pastry provides the perfect vehicle for a delicious and rich shrimp and ricotta filling, creating a mouthwatering combination of textures and flavors.

This recipe is a wonderful blend of Mediterranean and seafood flavors, making it an ideal appetizer for a special occasion or a sophisticated additi...

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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

Information

  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Total Time: 1 hr 5 mins
  • Servings: 15
  • Yield: 15 servings

  • 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

    213 cal.

    • Total Fat: 12g
    • Saturated Fat: 6g
    • Cholesterol: 69mg
    • Sodium: 410mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 9g
    • Vitamin C: 4mg
    • Calcium: 33mg
    • Iron: 2mg
    • Potassium: 115mg

    Categories

    Phyllo recipes
    Shrimp recipes
    Ricotta recipes
    Filling recipes