Ricotta Sausage Triangles
Total TimePrep: 1 hour Bake: 15 min./batch
- 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 Facts1 appetizer: 42 calories, 2g fat (0 saturated fat), 4mg cholesterol, 64mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Dec 4, 2019
May be a little time consuming but well worth it. Everyone raves when I make these and they just seem to disappear. P.S. I played with the filling recipe by using more ricotta and a little less sausage (omit the olives) and have made delicious stuffed shells with it