Ricotta Sausage Triangles Recipes

SAUSAGE SPANAKOPITA TRIANGLES

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.

PHYLLO TRIANGLES WITH SAUSAGE AND MUSTARD

Steps:

• Cook sausage in heavy medium skillet over medium heat, crumbling and stirring with a fork, untl sausage is no longer pink and fat is rendered, about 15 minutes.
• Strain through fine sieve, pressing to extract as much moisture as possible; drain on paper towels, pressing with additional towels to remove any remaining moisture.
• Wipe out skillet and return sausage to skillet.Stir in cream,mustard and nutmeg.
• Simmer until sausage absorbs cream and mixture mounds on spoon, about 15 minutes; cool.
• Butter 2 baking sheets.
• Place 1 phyllo sheet on work surface (keep remainder covered with damp towel to prevent drying).
• Brush sheet with melted butter; place another sheet atop first and brush with butter; cut crosswise into 5 strips.
• Place heaping teaspoon of sausage mixture at bottom of first strip; fold corner of phyllo over sausage and brush lightly with butter.
• Continue folding down entire length of strip, creating a triangle, brushing lightly with butter after each fold; repeat with remaining strips.
• Arrange on prepared sheets, spacing 1 inch apart; brush tops with butter.
• Repeat with remaining phyllo and filling.
• (Can be prepared 1 day ahead and refrigerated. Can also be prepared 1 month ahead. Freeze on unbuttered sheets until firm. Wrap tightly and return to freezer. To bake, arrange unthawed on buttered sheets. Bake in 325 degree oven until golden brown and crisp, 40 to 50 minutes.).
• Preheat oven to 350 degrees.
• Bake pastries until golden brown and crisp, 20 to 25 minutes;.drain on paper towels.
• Serve phyllo triangles hot or warm.