Categories: Diabetic

Ingredients

• 15 oz carton ricotta cheese
• 10 oz package frozen chopped spinach, thawed and squeezed dry
• 7 oz jar roasted sweet red pepper, drained and chopped
• 1/2 cup grated Parmesan
• 3 tbsp chopped ripe olives
• 1 egg
• 1 tbsp minced fresh basil
• 1 tsp Italian seasoning
• salt and pepper
• 1 lb bulk Italian sausage
• 1 medium onion, chopped
• 96 sheets phyllo dough (14x9 inches)
• Olive-oil cooking spray

Directions

1. In a large bowl, combine the first 9 ingredients. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir into cheese mixture.

2. Place one sheet of phyllo dough on a work surface with a short end facing you. Spray sheet with cooking spray; repeat with one more sheet of phyllo, spraying the sheet with cooking spray. Cut into three 14×3 inch strips.

3. Place a round tsp of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip.

4. Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with the remaining phyllo and filling.

5. Place triangles on baking sheets coated with cooking spray. Bake at 375 for 15-20 minutes or until golden brown. Serve warm.

Email to a friend | Print this recipe | Back