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Phyllo Triangles

appetizers, chicken - breast

20 sheets phyllo pastry
1/2 cup butter
-----SPINACH CHEESE FILLING-----
1 tablespoon olive oil
2 tablespoons onion; minced
2 cloves garlic; minced
1 cup ricotta cheese
3/4 cup cooked spinach; drained, chopped
1/3 cup Parmesan cheese; freshly grated
1/2 teaspoon lemon rind; grated
pinch (each) salt, pepper and nutmeg
-----SAUSAGE-CHEESE FILLING-----
2 tablespoons olive oil
2 tablespoons onion; minced
2 cloves garlic; minced
2-1/2 cups mushrooms; chopped
1/4 teaspoon hot pepper flakes
1/2 pound hot Italian sausage; crumbled
1 cup ricotta cheese
1/3 cup Parmesan cheese; freshly grated
1/2 teaspoon lemon rind; grated
pinch (each) salt and pepper

Spinach Cheese Filling: In skillet, heat oil over medium-high heat; cook onion and garlic, stirring, for 2 minutes or until softened. In bowl, stir together onion mixture, ricotta, spinach, Parmesan, lemon rind, salt, pepper and nutmeg; set aside. Sausage Cheese Filling: In skillet, heat oil over medium-high heat; cook onion and garlic, stirring, for 2 minutes or until softened. Add mushrooms and red pepper flakes; cook, stirring, until mushrooms are tender. Transfer to bowl. To skillet, add sausage; cook, stirring, for 3 to 5 minutes or until golden. Add to bowl, stir together onion mixture, ricotta, Parmesan, lemon rind, salt and pepper; set aside. To assemble: Place one sheet of phyllo on work surface. Cover remaining sheets with plastic wrap and a damp tea towel to prevent drying. Cut sheet lengthwise into 5 equal strips approximately 2-1/2 inches wide. Using pastry brush, lightly brush each strip with butter. Spoon a heaping teaspoonful of filling about 1/2-inch from end of each strip. Each strip will make one triangle. Fold 1 corner of phyllo over filling so bottom edge of phyllo meets side edge to form triangle. Fold up triangle. Continue folding triangle sideways and upward until end of phyllo strip is reached. Fold end flap over to adhere. Working quickly, form triangles with remaining strips. Repeat with remaining phyllo strips and filling. On baking sheets, brush phyllo triangles with butter. Bake in 375ºF oven for 15 to 18 minutes or until golden. Each filling is enough for 10 sheets of phyllo. Triangles can be frozen on baking sheets. Once frozen remove to airtight containers and store in - Freezer for up to 2 months. Do not thaw before baking.

Contributor: Canadian Living Magazine (November, 1990)

Yield: 50 triangles pe

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