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Ricotta Sausage Triangles

Savory pockets filled with cheese, sausage and seasonings...what's not to like? This recipe makes a lot so it's ideal for parties or potlucks. If you don't need the entire amount, they do freeze well. —Virginia Anthony, Jacksonville, Florida
  • Total Time
    Prep: 1 hour Bake: 15 min./batch
  • Makes
    12 dozen


  • 1 carton (15 ounces) part-skim ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 jar (8 ounces) roasted sweet red peppers, drained and chopped
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons chopped ripe olives
  • 1 large egg
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped
  • 96 sheets phyllo dough (14x9-inch size)
  • Olive oil-flavored cooking spray
  • Warm marinara sauce, optional


  • In a large bowl, combine the first 10 ingredients. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir into cheese mixture.
  • Place 1 sheet of phyllo dough on a work surface with a short end facing you; spray with cooking spray. Top with a second sheet of phyllo; spray again with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut layered sheets into three 14x3-in. strips.
  • Place a rounded teaspoonful of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip.
  • Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling.
  • Place triangles on baking sheets coated with cooking spray. Bake at 375° until golden brown, 15-20 minutes. Serve warm and, if desired, with marinara sauce.
    Freeze option: Freeze unbaked triangles in freezer containers, separating layers with waxed paper. To use, bake triangles as directed, increasing time as necessary until golden and heated through.
Nutrition Facts
1 appetizer: 42 calories, 2g fat (0 saturated fat), 4mg cholesterol, 64mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.
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