Description
Delicious and flaky phyllo triangles filled with a creamy pumpkin and ricotta mixture, perfect for a savory snack or appetizer.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup fresh ricotta cheese
- 1 large egg
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 8 sheets phyllo dough
- 4 tbsp olive oil or melted butter (for brushing)
- Salt to taste
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix together pumpkin puree, ricotta, egg, cinnamon, nutmeg, and salt until smooth.
- Lay out a sheet of phyllo dough and brush with olive oil. Layer another sheet on top. Cut into strips about 4 inches wide.
- Place 1 tablespoon of filling at one end of each strip. Fold into a triangle shape, sealing in the filling.
- Brush each triangle with olive oil and place on the baking sheet.
- Bake for 20-25 minutes or until golden brown. Serve warm.
Notes
- These triangles are best served warm out of the oven.
- Feel free to add herbs or spices to the filling for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 triangles
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg