Ricotta Asparagus Fillo Triangles

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.


Ricotta Pancakes

Christmas breakfast part-two featured ricotta pancakes. We smothered them in some quality Vermont maple syrup, but I think they’d be even better with some fruit topping.  Either way, these pancakes are cheesy, slightly sweet, easy to whip up and definitely a crowd pleaser.

Ricotta Pancakes (taken from Vegetarian Times and altered slightly)

  • 16 oz part-skim ricotta cheese
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 6 tbsp whole wheat flour
  • 2 tbsp melted and cooled Country Crock Light butter spread

Combine ingredients together in a medium-sized bowl to create batter. Preheat a large skillet or griddle to low-medium heat and spray with non-stick spray.

Spoon about 2 tablespoons of batter onto griddle for each pancake. (You can add more to make larger pancakes, but I found that it was much easier to flip these pancakes if they were a smaller size because the ricotta doesn’t firm up as quickly as regular pancake batter). Watch pancakes carefully to ensure that the bottoms do not brown too quickly or burn. Turn pancakes over when surface has several bubbles and appears firm enough to flip. Cook for several seconds more and remove from heat. Repeat until all the batter is used.