Phyllo dough triangles with broccoli and ricotta
- Vegetarian
- Energy Kcal 201
- Carbohydrates g 12.3
- of which sugars g 2.1
- Protein g 3.7
- Fats g 15.2
- of which saturated fat g 5.29
- Fiber g 1.3
- Cholesterol mg 12
- Sodium mg 291
- Difficulty: Average
- Prep time: 20 min
- Cook time: 30 min
- Makes: 12 pieces
- Cost: Low
PRESENTATION
Phyllo triangles with broccoli and ricotta? Honestly, they're a delicious way to dive into Middle Eastern flavors. Seriously good stuff. You get this filo pastry—golden and crunchy once baked—and the filling? It's creamy ricotta mixed with broccoli. It’s this really nice contrast of textures. Plus, add sun-dried tomatoes, and you've got a tangy kick that just takes it up a notch. They’re like a fun twist on your classic finger foods. I mean, think goat cheese and honey rolls, or vegetarian spring rolls. It's like, seriously, such a unique mix of tastes and textures. Phyllo triangles are perfect for anyone who loves appetizers that not only taste great but also look impressive on a buffet table. And here's the best part: pretty simple to make, despite how fancy they seem.
Filo dough? It's amazing—like, really, its versatility is wild. That’s why you see so many phyllo dough recipes all over the Mediterranean and Middle East. And look, it’s incredible how this thin dough holds a moist, cheesy filling with a hint of tangy tomato. These triangles? A total hit as easy appetizer recipes. They’re perfect for vegetarians and anyone who loves a flavor-packed gathering. You know, whether you want healthy party snacks or new vegetarian appetizers, these triangles are a fantastic choice. You might even start playing with filo for other make-ahead snacks. I gotta say, try different cheeses, veggies, or even sweet fillings like nuts and honey—so so versatile. No matter what, this recipe gives a tender inside with a crunchy outside. It stands out for Mediterranean-inspired appetizers that everyone will enjoy. So, next time you’re hosting or just craving a snack, give these phyllo triangles a go. They're definitely a crowd-pleaser!
- INGREDIENTS
- Ingredients for 12 Triangles
- Phyllo dough 9.5 oz (270 g) - (6 rectangular sheets)
- Broccoli 2 ½ cups (250 g)
- Cow's milk ricotta cheese 1 cup (200 g)
- Mint 3 leaves
- Sun-dried tomatoes in oil 5
- Extra virgin olive oil 3 ⅓ tbsp (50 ml)
- Sesame seeds to taste
- Black sesame seeds to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Phyllo dough triangles with broccoli and ricotta
To make the phyllo dough triangles with broccoli and ricotta, start with the vegetables: wash the broccoli and separate the florets from the central stem 1, place the broccoli in a pot of boiling water and blanch them for a few minutes 2, then drain them with a slotted spoon and place them directly into a bowl with ice water 3,
this will stop the cooking of the vegetables and keep their color vibrant. Pour a drizzle of oil into a pan and add the now cold broccoli 4, sauté them for a couple of minutes, season with salt and pepper, and turn off the heat 5. In another bowl, place the ricotta, then add the sautéed broccoli 6.
Drain the sun-dried tomatoes in oil and pat them dry with a paper towel, cut them into small pieces 7 and incorporate them into the filling, season with salt and pepper and mix the mixture 8. Finally, flavor the filling with mint leaves 9.
Oil the work surface 10, lay down the first sheet and oil it over the entire surface 11, lay down the second and do the same procedure as with the third sheet 12.
Now cut with a smooth pastry cutter wheel strips 3 inches wide 13, distribute the filling with a spoon at the base of the rectangle 14 and form the triangles: take the bottom left corner of the rectangle and fold it in half over the long side of the dough rectangle 15
to create a triangle 16. Continue wrapping the dough triangle onto itself to the end of the strip (17-18).
You will have created triangular rolls 19, continue with the remaining phyllo dough. You will get 12 triangles, place them on a baking sheet lined with parchment paper 20, brush the surface with oil and sprinkle the surface with sesame seeds 21. Bake the triangles in a preheated static oven at 392°F for 20-25 minutes (in a convection oven at 356°F for 15-20 minutes). Once baking is finished, remove the phyllo triangles with broccoli and ricotta from the oven and let them cool before serving.