Ricotta Sausage Triangles Recipes

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SAUSAGE AND FETA PHYLLO TRIANGLES



Sausage and Feta Phyllo Triangles image

Categories     Egg     Mushroom     Appetizer     Bake     Feta     Sausage     Bell Pepper     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 80 triangles

Number Of Ingredients 13

3/4 pound bulk fresh sausage
1 tablespoon vegetable oil
1 onion, chopped fine
10 ounces mushrooms, chopped fine and squeezed dry in a kitchen towel
1/2 pound Feta, rinsed, patted dry, and crumbled fine
1/2 cup drained bottled roasted red peppers, patted dry and chopped fine
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/3 cups fine fresh bread crumbs
1/3 cup minced fresh parsley leaves
3 large eggs, beaten lightly
20 phyllo sheets, cut lengthwise into 3-inch-wide strips, the strips stacked between 2 sheets of wax paper and covered with dampened kitchen towel
2 sticks (1 cup) unsalted butter, melted

Steps:

  • In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up the lumps, until it is cooked through and transfer it with a slotted spoon to paper towels to drain. Add the oil to the skillet, in the fat cook the onion and the mushrooms, stirring occasionally, until the onion is softened, and in a bowl stir together the sausage, the onion mixture, the Feta, the red peppers, the cinnamon, the nutmeg, the bread crumbs, the parsley, the eggs, and salt and pepper to taste.
  • On a work surface arrange 1 strip of the phyllo with a short side facing you, brush it lightly with some of the butter, and put 1 heaping teaspoon of the filling about 1 inch from the bottom end of the strip. Fold the lower right corner of the strip up over the filling, forming a triangle of the folded phyllo, continue to fold the filled triangle up the entire length of the strip, and brush the triangle lightly with some of the butter. Form more triangles in the same manner with the remaining phyllo, filling, and butter, transferring them to baking sheets as they are formed. The triangles may be made 1 week in advance and kept frozen in airtight containers. Do not thaw the triangles before baking. Bake the triangles in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until they are golden.

SAUSAGE SPANAKOPITA TRIANGLES



Sausage Spanakopita Triangles image

These Jimmy Dean® sausage spanakopita triangles are a fun and unique twist on the traditional Mediterranean appetizer. Filled with savory sausage, spinach, and cheese and then wrapped in phyllo dough, they make a great finger food or snack!

Provided by Wanderzest

Categories     World Cuisine Recipes     European     Greek     Appetizers

Time 1h20m

Yield 16

Number Of Ingredients 9

1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
1 (10 ounce) box frozen chopped spinach
1 bunch green onions, chopped
1 teaspoon red pepper flakes
5 ounces ricotta cheese
4 ounces feta cheese, crumbled
salt and ground black pepper to taste
16 sheets phyllo dough, thawed
1 cup unsalted butter, melted

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Reduce heat to medium. Add spinach, green onions, and red pepper flakes. Continue cooking until the spinach is thawed, 3 to 5 minutes.
  • Remove from heat and stir in ricotta cheese and feta cheese. Season with salt and pepper.
  • Unwrap the phyllo dough and cover with a towel to keep it from drying out.
  • Working with one sheet at a time, brush 1/2 of the sheet with melted butter. Fold it in half lengthwise. Place a 1/4 to 1/2 cup of filling in the top-left corner. Fold the bottom-left corner over into a triangle shape. Continue folding edge over edge until you reach the end of the dough and a triangle shape is formed. Place the triangle on the baking sheet. Repeat with the remaining ingredients.
  • Brush all the triangles with melted butter.
  • Bake in the preheated oven until golden brown, about 25 minutes.

Nutrition Facts : Calories 199.7 calories, Carbohydrate 12.6 g, Cholesterol 39.6 mg, Fat 15 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 9.1 g, Sodium 198.9 mg, Sugar 0.8 g

SPINACH CHEESE TRIANGLES



Spinach Cheese Triangles image

Filled with three kinds of cheese and lots of spinach, these light little bites pack a delectable punch. They may look fussy, but these starters come together quickly. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 4 dozen.

Number Of Ingredients 12

1 tablespoon butter
1/3 cup finely chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese
3 tablespoons crumbled feta cheese
2 large eggs, lightly beaten
2 tablespoons soft bread crumbs
1/4 teaspoon salt
1/4 teaspoon pepper
12 sheets phyllo dough (14x9 inches)
Butter-flavored cooking spray

Steps:

  • Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add spinach; cook and stir 3-4 minutes longer or until liquid is evaporated. Transfer to a bowl; cool slightly. Stir in cheeses, eggs, bread crumbs, salt and pepper., Place one sheet of phyllo dough on a work surface; spritz with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Cut sheet crosswise into four 9x3-1/2-in. strips., Place 1 tablespoon filling on one end of each strip. Fold dough over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Spritz end of dough with cooking spray and press onto triangle to seal. Turn triangle and spritz top with cooking spray. Repeat with remaining phyllo and filling., Place triangles on baking sheets coated with cooking spray. Bake 10-12 minutes or until golden brown. Freeze option: Freeze unbaked triangles in freezer containers, separating layers with waxed paper. To use, bake triangles as directed, increasing time as necessary to cook through.

Nutrition Facts : Calories 30 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 71mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

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