Ricotta Sausage Triangles

Directions

• 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.