Phyllo Turnovers with Shrimp and Ricotta Filling

    (94)
    55 mins

    I have been working with various stuffing for phyllo. This is by far the best I have come up with.


    87 people made this

    Ingredients
    Makes: 15 servings

    • 45 g butter
    • 15 ml canola oil
    • 40 g chopped celery stalk
    • 50 g chopped green pepper
    • 65 g chopped green onions
    • 2 dashes hot sauce, such as Tabasco
    • 1 teaspoon salt
    • 15 g all-purpose flour
    • 455 g large shrimp - peeled, deveined and chopped
    • 125 g ricotta cheese
    • 80 ml milk
    • 1 (16 ounce) package frozen phyllo dough, thawed
    • 115 g butter

    Directions
    Prep:40min  ›  Cook:15min  ›  Ready in:55min 

    1. 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.
    2. Preheat oven to 425 degrees F (220 degrees C).
    3. 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.
    4. Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.

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    Reviews and ratings
    Global ratings:
    (94)

    Reviews in English (77)

    by
    98

    The recipe should note that the shrimp should be chopped (approx. 1cm x 1cm.  -  09 Aug 2007  (Review from Allrecipes US | Canada)

    by
    86

    This was my first time working with Phyllo and I had great success. The filling was absolutely delicious. I did do one thing differently. I did not use the oil, only the butter. Try dipping the turnovers in Siracha. It is delicious. Also, I did freeze some filling and made more turovers a couple of weeks later with very good results.  -  17 Sep 2007  (Review from Allrecipes US | Canada)

    by
    71

    Could phyllo cups be used as well? I picture the filling within the cup, baked and topped grated cheese and fresh dill.. thoughts anyone? **Update** So i made this appetizer and it was sooo yummy. The only thing I would change in the recipe is to reduce the salt some. I used half and half instead as I ran out of milk, and used red bell pepper rather than green, for mor color variation. I also used the frozen phyllo cups and topped with parmesan... beautiful and much easier that working with phyllo sheets. This will be a keeper! As many suggested, this also makes a great pasta dish and/or dip.  -  15 Oct 2009  (Review from Allrecipes US | Canada)

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