|New England's Cooking Secrets|
|by Kathleen DeVanna Fish|
Fifty-seven great chefs and 171 kitchen-tested recipes celebrate the ocean-borne bounty of New England's contribution to world gastronomy.
1 - 9 of 9 for ricotta triangles
Coat a non-stick ... spinach filling. Place triangles, seam side ... frozen before baking - store in an air-tight container after being frozen individually.)
Lay 1 sheet ... filo and filling. Triangles may be refrigerated ... Use 1 teaspoon filling for each filo triangle. Makes enough filling for 48 triangles.
Place the Ricotta cheese and clarified ... way. Arrange the triangles on a lightly ... 350 degrees about 20-35 minutes or until golden brown. Serve hot.
Combine butter and oil; heat until butter melts. Squeeze out spinach; add to the butter mixture and the next six ingredients. Mix well; add egg (stir ...
Thaw and drain ... melted butter. Place triangles on an ungreased ... phyllo keep the dough covered with wax paper and a damp towel to prevent drying out.
Greek filo cheese triangles Bake at 350 ... warm. Mix eggs, Ricotta, Feta together. ... prepared and frozen, unbaked. Then bake frozen (without prior thawing).
1. Thaw phyllo ... Tips: Use clarified butter for best results. Larger triangles can be made for luncheon meals if you wish. Makes about 5 dozen turnovers.
Beat eggs; fold in cheeses. Add salt and pepper (to taste). Brush melted butter on each pastry sheet. Place a teaspoon of the filling on the end of ...
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