Ricotta, Ham And Spinach Phyllo Triangles Recipe
Ingredients
| Phyllo package | 1 , thawed | |
| Butter | 1 Cup (16 tbs), melted | |
| 2 cups packed fresh spinach, cooked, squeezed dry and chopped | ||
| Ricotta cheese | 2 Cup (16 tbs) (FILLING) | |
| Black forest ham | 1/2 Cup (16 tbs), cooked, shredded (FILLING) | |
| 1/2 cup freshly grated Parmesan cheese or shredded old Cheddar cheese | ||
| Dried tarragon | 2 Teaspoon, chopped (FILLING) | |
| Egg yolks | 4 (FILLING) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Filling: In large bowl, blend together spinach, ricotta, ham, cheese, tarragon, egg yolks, and salt and pepper to taste.
Place 1 sheet of phyllo on work surface, covering remaining phyllo with waxed paper then damp tea towel to prevent drying. Brush sheet lightly with butter; lay second sheet over top and brush with butter. Using ruler and sharp knife, cut pastry crosswise into 3-1/2-inch (9 cm) wide strips.
Spoon rounded tablespoonful (15 mL) filling about 1 inch (2.5 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge of phyllo meets side edge to form triangle. Fold up triangle. Continue folding triangle sideways and upward until end of phyllo strip is reached. Press edges firmly together. Repeat with remaining phyllo sheets and filling.
Place triangles on lightly greased baking sheets; brush with butter. Bake in 375°F (190°C) oven for 15 to 20 minutes or until puffed and golden. Makes about 50 hors d'oeuvres.
Place 1 sheet of phyllo on work surface, covering remaining phyllo with waxed paper then damp tea towel to prevent drying. Brush sheet lightly with butter; lay second sheet over top and brush with butter. Using ruler and sharp knife, cut pastry crosswise into 3-1/2-inch (9 cm) wide strips.
Spoon rounded tablespoonful (15 mL) filling about 1 inch (2.5 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge of phyllo meets side edge to form triangle. Fold up triangle. Continue folding triangle sideways and upward until end of phyllo strip is reached. Press edges firmly together. Repeat with remaining phyllo sheets and filling.
Place triangles on lightly greased baking sheets; brush with butter. Bake in 375°F (190°C) oven for 15 to 20 minutes or until puffed and golden. Makes about 50 hors d'oeuvres.
Chef
