These appetizers are made of flaky pastry wrapped around a cheesy ricotta filling (nom nom nom). Fillo dough is kind of difficult to work with but it gets easier and they’re worth the effort.

Ricotta Asparagus Fillo Triangles

Makes 24 triangles

• 20 sheets fillo dough (one 8-oz roll)
• 1 cup part-skim ricotta cheese
• 12 spears asparagus
• 1/2 tsp dried basil
• Olive oil for brushing on dough sheets

Preheat oven to 350 F. Line baking sheet with parchment paper and set aside.

Cut asparagus spears in half and boil for 10-15 minutes. When done, puree in a food processor. Combine in a bowl with ricotta and basil.

Place 1 phyllo sheet on clean work surface (cover remaining phyllo sheets with damp kitchen towel to prevent drying). Brush phyllo sheet with oil. Stack 2 more phyllo sheets on top, brushing each with oil. Cut phyllo stack lengthwise into 4 strips.

Spoon heaping tbsp ricotta mixture 1/2 inch from the end of 1 phyllo strip.  Fold upper corner over filling to make a triangle. Continue folding triangle onto itself, across, and down to make triangle packet. Transfer to prepared baking sheet. Repeat with remaining phyllo strips, then repeat entire process with remaining phyllo sheets and ricotta mixture.

Brush triangles with oil. Bake 15 to 18 minutes, or until golden brown.