PHYLLO TURNOVERS WITH SHRIMP AND RICOTTA
A creamy filling of ricotta cheese and shrimp mixed with green peppers, celery, and green onions and folded into bite-sized phyllo triangles is always a popular party appetizer.
Provided by Cucina Casalingo
Categories For Large Groups
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- 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 : Calories 229.2, Fat 13, SaturatedFat 6.8, Cholesterol 73.4, Sodium 418.3, Carbohydrate 18, Fiber 0.8, Sugar 0.3, Protein 9.7
CHERRY RICOTTA TURNOVERS
Working with phyllo dough is the perfect occasion for letting go of any judgment about yourself and your skills. First, it must be said that buying frozen phyllo, instead of making it from scratch, is perfectly acceptable. You'll never catch any shade from me. Second, it is exceptionally forgiving. Yes, it rips. It folds over onto itself. It looks messy. But if you just slather each layer with butter, the whole thing will come together like a dream. And the ragged bits only add to the beauty of the final product. Just let the praise roll in. You deserve it.
Provided by Samantha Seneviratne
Time 1h5m
Yield 8 turnovers
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- In a small bowl, fold together the ricotta, confectioners' sugar, egg yolk, vanilla, cinnamon, and cloves.
- Cut the 16 phyllo sheets lengthwise into 4 1/2-inch-wide strips. Cover with a barely damp towel while you work.
- Set a strip on a work surface, with the long side facing you, and brush the entire strip with melted butter. Sprinkle evenly with granulated sugar, then top with another strip.
- Brush the top with butter. Top with 1 tablespoon of the ricotta filling and 1 tablespoon of the cherries in the center about 1 inch from the left-side end. Gently pull the top left corner down, over the filling, to meet the bottom edge and form a triangle. Butter the top of the triangle.
- Now, gently grab the bottom left corner and lift it up to meet the top edge and wrap the triangle one more time.
- Brush the top with butter. Continue to fold the corners, as you would fold a flag, buttering every dry surface, until the sheet is completely folded into a large triangle. Transfer to 1 of the prepared baking sheets. Repeat with the remaining phyllo, butter, sugar and filling.
- Sprinkle the turnovers with granulated sugar. With a sharp paring knife, cut a small slit in the top of each turnover, taking care not to pierce through to the other side. Bake until puffed and deep golden brown, about 25 minutes. Let cool for a few minutes before serving. Drizzle with honey to serve, if you like.
PHYLLO TURNOVERS WITH SHRIMP AND RICOTTA FILLING
I have been working with various stuffing for phyllo. This is by far the best I have come up with.
Provided by MattyGit
Categories Pastry Appetizers
Time 1h5m
Yield 15
Number Of Ingredients 13
Steps:
- 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 : Calories 213.3 calories, Carbohydrate 17.6 g, Cholesterol 68.8 mg, Fat 11.8 g, Fiber 0.8 g, Protein 8.8 g, SaturatedFat 6 g, Sodium 410.1 mg, Sugar 0.5 g
STINGING NETTLE PHYLLO PASTRY PIE
Make and share this Stinging Nettle Phyllo Pastry Pie recipe from Food.com.
Provided by SpiceBunny
Categories Greek
Time 1h45m
Yield 8 pieces, 5 serving(s)
Number Of Ingredients 12
Steps:
- 1. Pick the leaves off the stinging nettle and discard the stems. Wear some thick gloves to do this.
- 2. Add 1 tbsp sugar and a pinch of salt to a pot of boiling water to preserve the green colour of nettle. Boil the stinging nettle leaves for 5 minutes, then strain, cool, then squeeze the water out as MUCH as possible.
- 3. Chop up the stinging nettle leaves into small pieces so they will mix well with other ingredients and be easy to eat.
- 4. Steam the package of baby spinach leaves and strain, cool, and SQUEEZE as much liquid out of them as possible.
- 5. Finely mince the leeks, then sautee them until slightly browned.
- 6. Roughly chop the dill and parsley.
- 7. Mix wet ingredients into one bowl: Macedonian feta, ricotta cheese, cottage cheese, and eggs.
- 8. Mix greens together: Sauteed leeks, parsley, dill, spinach, and nettles.
- 9. Mix the green ingredients and the cheese / wet ingredients together thoroughly until smooth. Add some pepper to taste, but you don't need salt due to the saltiness of the feta.
- 10. Lay two pieces of phyllo together on a baking tray, then lightly brush the top with sunflower oil.
- 11. Lay another 2 pieces of phyllo together at a time, and lightly brush with phyllo pastry until you have 6-7 pieces.
- 12. Pre-heat oven to 350 degrees Fahrenheit.
- 13. Layer evenly all the filling on top of bottom layers of phyllo pastry that have been brushed with oil.
- 13. Continue laying 2 pieces of phyllo at a time and brushing them will oil, until you have an equal number of phyllo pieces on top as in the bottom of the pastry.
- 14. Use a fork or small knife and poke some holes on the top in order to release the steam while the pastry is baking.
- 15. Place the pastry in oven, uncovered for 45 minutes at 350 F and bake until lightly browned.
- 16. Remove and let cool. Add pepper to taste. Serve with a squeeze of lemon.
- 17. Enjoy!
- 18. Please note, the Greek phyllo is thinner so you need 2 slices together to prevent ripping. If it's a medium thick one, such as a homestyle Balkan phyllo then maybe one phyllo slice is enough at a time with oil brushed on top.
Nutrition Facts : Calories 381.9, Fat 25.7, SaturatedFat 7.3, Cholesterol 135.6, Sodium 548.7, Carbohydrate 24.1, Fiber 1.7, Sugar 1.8, Protein 14
PHYLLO TURNOVERS WITH SHRIMP AND RICOTTA FILLING
I have been working with various stuffing for phyllo. This is by far the best I have come up with.
Provided by MattyGit
Categories Pastry Appetizers
Time 1h5m
Yield 15
Number Of Ingredients 13
Steps:
- 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 : Calories 213.3 calories, Carbohydrate 17.6 g, Cholesterol 68.8 mg, Fat 11.8 g, Fiber 0.8 g, Protein 8.8 g, SaturatedFat 6 g, Sodium 410.1 mg, Sugar 0.5 g
PHYLLO TRIANGLES WITH SPINACH , FETA AND RICOTTA
Make and share this Phyllo Triangles With Spinach , Feta and Ricotta recipe from Food.com.
Provided by Boo Chef in West Te
Categories Greek
Time 40m
Yield 20 triangles, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- FILLING: Mix the feta, ricotta, eggs, scallions, dill, lemon juice, garlic, nutmeg, salt, and pepper together in a large bowl. Stir in the spinach until uniform. (The filling can be refrigerated in an airtight container for up to 24 hours.).
- PHYLLO LAYERS: Adjust an oven rack to the upper- and lower-middle positions and heat the oven to 375 degrees.Form the phyllo triangles, using a generous 1 tablespoon of filling per triangle. Spread the triangles out over 2 parchment paper-lined baking sheets. Bake the triangles until golden, about 20 minutes, switching and rotating the sheets halfway through the baking time.
Nutrition Facts : Calories 646, Fat 45, SaturatedFat 13.4, Cholesterol 118.7, Sodium 967.7, Carbohydrate 43.9, Fiber 1.9, Sugar 2.4, Protein 16.4
HONEY-RICOTTA TURNOVERS
Recreating your favorite ethnic pastry at home is easy with this easy recipe -- you can even fill, shape, and freeze the turnovers for up to a month, then bake them from frozen.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a small bowl, combine ricotta, sugar, vanilla, zest (if using), egg, and pinch of salt. Mix well to combine. In a microwave-safe bowl, microwave butter and honey on high until butter melts, 30 to 45 seconds. Stir well to combine.
- Lay 1 sheet phyllo on a work surface (cover other sheets with a lightly damp towel). Using a pastry brush, gently brush with honey mixture. Lay 2 more sheets phyllo on top, brushing each with honey mixture. Cut crosswise into 4 rectangles. Place 2 tablespoons ricotta mixture at one end of each rectangle; gently fold phyllo around ricotta like a flag. Transfer to a parchment-lined baking sheet. Repeat with remaining 3 sheets phyllo. Bake until golden brown and shiny, 30 to 35 minutes. Serve warm, drizzled with more honey.
Nutrition Facts : Calories 354 g, Fat 20 g, Protein 9 g
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