Phyllo Turnovers with Shrimp and Ricotta Filling

Recipe makes 15 servings

  • 1/3 cup chopped celery stalk
  • 1/3 cup chopped green pepper
  • 2/3 cup chopped red or orange peppers
  • 2 tablespoons all-purpose flour
  • 1 pound large shrimp – peeled, (chop = optional)
  • 2/3 cup ricotta cheese
  • 1 (16 ounce) package frozen phyllo dough, thawed
  • 3 tablespoons butter
  • 1 tablespoon canola or veggie oil
  • 2 dashes hot sauce (yeah… hot sauce.. it really works with this dish)
  • 1 teaspoon caldo de pollo or just salt
  • 1/3 cup heavy cream
  • 1/2 cup butter


  • 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.
  • Preheat oven to 425 degrees F
  • Melt 1/2 cup butter – Remove from heat and keep warm.
  • Stack two sheets of phyllo on top of each other,
  • Bush the top of each strip with melted butter
  • Cut into 3 strips about 3 inches by 12 inches.
  • Place a clump 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.
  • Place triangle on an ungreased baking sheet.
  • Once all pastries are made, give another light coating of butter to seal the ends of the philo dough
  • Bake in preheated oven until tops are golden brown and flaky
  • @ 425 for 10 to 15 minutes. Cool
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