Ricotta Cheese Triangles Recipes

EASY SPANAKOPITA TRIANGLES (MINI GREEK SPINACH PIES)

Steps:

• Preheat your oven to 375° F.
• Saute your chopped onion in a skillet with 2 tbsp of butter for about 10 minutes or until translucent.
• If using fresh spinach, add it to your onions and saute for another 5 minutes or until the leaves are wilted down and water is fully evaporated. Take off heat.
• If using frozen spinach, make sure it is fully thawed. (A microwave can help do this quickly.)*There is a lot of excess water in frozen spinach so make sure to drain it very well. Take a few paper towels or a dish cloth and squeeze out any excess water. You do not want a watery filling!
• Add drained/cooled spinach, ricotta cheese, feta cheese, salt, onions, lemon juice, dill and garlic powder to a medium sized bowl and mix.
• Melt your butter in a saucepan or in a small bowl using your microwave. Scramble your egg in another bowl.
• Pull out your defrosted phyllo dough and lay one sheet down on the table.Make sure to cover your phyllo dough with a slightly damp dishtowel so it does not dry out!
• Carefully brush one sheet of phyllo dough lightly with butter. Add another layer of dough and brush again. You should have two buttered layers.
• Cut your phyllo dough into thirds lengthwise. Add 1½ - 2 tbsp of filling to the bottom of each strip of phyllo dough.
• Begin folding from the bottom up. You will want to maintain a right triangle. Continue folding the triangle upward until you reach the top. (See photos.) You should end up with 24 triangles.Brush your egg wash generously over the top and sides of your triangles and place on a nonstick baking sheet. Repeat until finished. Sprinkle sesame seeds on top if you prefer.°
• Bake in the center of your oven for 12-15 minutes or until your dough turns golden brown.

RICOTTA CHEESE TRIANGLES

Steps:

• Using an electric mixer, beat the cream cheese at high speed until light and fluffy.
• Lower the speed and add the ricotta, cottage cheese, 1 1/2 tablespoons sugar, and the nutmeg.
• Beat for 1 minute at high speed, then set aside while you prepare the filo.
• Lay the filo flat on a table and keep covered with a damp towel over waxed paper or plastic wrap.
• By stacking 4 sheets, form a base of 15 x 18 inches, brushing the top of each sheet with melted butter as you stack them.
• Then lay 2 sheets at right angles over the center, using the"base" as a diamond, not a square, brushing the center of each with butter.
• Divide the filling into 3 parts and spread one part over the filo to form a 7-inch square.
• Set the rest of the filling aside.
• Fold the top filo sheet over the cheese and brush with butter, and continue folding the filo over the cheese to make a square, brushing each time with butter.
• With a wide spatula, lift the bougatsa and invert onto a cookie sheet.
• Brush the top with butter and set aside.
• Repeat with the remaining filo, filling until all 3 square pies are folded.
• Bake in a 350 degree oven for 15 to 20 minutes or until the filo puffs up and turns a golden chestnut color.
• Cut into small squares and sprinkle with additional sugar.
• Serve piping hot.

PHYLLO TRIANGLES WITH SPINACH , FETA AND RICOTTA

Steps:

• FILLING: Mix the feta, ricotta, eggs, scallions, dill, lemon juice, garlic, nutmeg, salt, and pepper together in a large bowl. Stir in the spinach until uniform. (The filling can be refrigerated in an airtight container for up to 24 hours.).
• PHYLLO LAYERS: Adjust an oven rack to the upper- and lower-middle positions and heat the oven to 375 degrees.Form the phyllo triangles, using a generous 1 tablespoon of filling per triangle. Spread the triangles out over 2 parchment paper-lined baking sheets. Bake the triangles until golden, about 20 minutes, switching and rotating the sheets halfway through the baking time.

SABEYEH B'LEBEH (PHYLLO TRIANGLES WITH SWEET RICOTTA FILLING)

Steps:

• Bring the milk to a boil in a medium-size saucepan. Add the cereal and mix well with a spoon. Remove from the heat, add the sugar and stir for 30 seconds to dissolve. Cover and let stand for 3 minutes, allowing the cereal to thicken.
• Place the ricotta and rose water in a large bowl and combine well with the cereal mixture. Set aside.
• Unroll the phyllo dough on a countertop and gently smooth out with dry hands. With a kitchen scissors or very sharp knife, cut the phyllo in half widthwise - along the short end. Reroll one half and securely wrap in a plastic bag, plastic wrap, or aluminum foil (phyllo will keep up to 1 week in the refrigerator; do not refreeze).
• Cut the remaining half lengthwise into 3 equal strips 3 inches wide and about 12 inches long. Place the strips on top of each other to form one stack and cover with a damp towel to keep moist.
• Preheat the oven to 300 degrees for 15 minutes. Combine the butter and oil.
• Working with one strip of dough at a time, gently peel off a single layer of phyllo and place it vertically before you on a clean work surface. Re-cover the stack of phyllo with a damp towel. Using a pastry brush, coat the entire strip lightly with the butter-oil mixture.
• In the bottom left corner, about half an inch from the left and bottom, place 1 teaspoon of the ricotta filling. Fold the bottom right corner over the filling to the leftmost side to form your first triangle shape. Continue to fold the triangle onto itself until you reach the end, brushing with the butter-oil mixture if the phyllo appears dry and cracks while folding.
• Brush the surface and loose edge with the butter-oil mixture. (You may freeze the triangles at this point for up to 3 weeks by gently placing them in a large tin or tightly sealed plastic container in layers, separated by plastic wrap or wax paper. The frozen triangles can be placed directly in the oven.) Place the triangles on an ungreased baking sheet about 1 inch apart.
• Bake until slightly brown and crisp, 12-15 minutes (15-20 minutes for frozen triangles). Serve warm or at room temperature on a large platter, sprinkled with cinnamon and drizzled with syrup. These will keep, refrigerated, for up to 3 days. Reheat in the oven for 3 to 4 minutes before serving.