Prosciutto, ricotta, parmesan and basil find a home between layers of flaky phyllo in these tasty triangles.
- 1 egg
- 1 cup ricotta cheese
- 1/2 lb (about 1 cup) prosciutto, finely chopped
- 2 tablespoons parmesan (or Romano) cheese, finely grated
- 1/4 cup fresh basil (or flat-leaf parsley), finely chopped
- Salt and pepper to taste
- Cooking spray
- 2 tablespoons olive oil
- 1 roll Athens® Phyllo Dough (9″x14″), thawed
Thaw 1 roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a large bowl, beat egg and ricotta on low speed, until smooth. Stir in the prosciutto, Parmesan cheese, basil, salt and pepper.
Unroll phyllo and cover with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface and lightly spray with cooking spray. Layer and repeat with 2 more sheets of phyllo. Using a knife or pizza cutter, cut the phyllo stack lengthwise into 3 strips 3″x14″. Place 1 tablespoon filling about 2″ from the bottom of each strip. Fold one corner of phyllo diagonally across to opposite edge to form a triangle. Continue to fold back and forth into triangle to end of strip.
Lightly brush triangle with the olive oil and place at least 1″ apart on baking sheet. Repeat process with remaining phyllo and filling. Bake for about 15 to 20 minutes or until golden brown. Serve immediately.