INGREDIENTS
Servings: 15
Butter
3 tbsps + ½ cup
Canola oil
1 tbsp
Celery stalk
1/3 cup, chopped
Green bell pepper
1/3 cup, chopped
Green onions
2/3 cup, chopped
Hot sauce
2 dashes
Salt
1 tsp
All-purpose flour
2 tbsps
Large shrimp
1 lb, peeled, spinal vein removed, chopped
Ricotta cheese
½ cup
Milk
1/3 cup
Frozen filo dough
1 package (16 oz), thawed
Filo Pockets with Shrimp and Ricotta Filling
Prep:
40 m
Cook:
1 h 5 m
Ready in:
1 h 45 m
DIRECTIONS
  1. Add 3 tbsps butter to a large skillet, let melt over medium heat.
  2. Add canola oil, stir to combine; add chopped celery and peppers, cook stirring until tender crisp (5 min).
  3. Stir in green onions, cook until wilted (3 min).
  4. Add shrimp, stir to combine. Sprinkle with flour, stir well. Stir in ricotta cheese and finally two dashes of hot sauce and milk. Cook for about 3 minutes or until the shrimp change color. Remove from heat, set aside to cool.
  5. Pre-heat oven to 425°F/220°C/Gas Mark 7.
  6. Add ½ cup butter to a small saucepan, let melt over medium heat. Reduce heat to minimal to just keep the butter warm.
  7. Place two sheets of filo in a stack, cut into 3 long strips (3 by 12 inches).
  8. Brush the top part of each separate strip with melted butter.
  9. Place a spoonful of the shrimp filling at one end of each strip. Fold the dough to cover the filling and form a triangle. Brush with more butter and press the end to tightly seal. Repeat with the remaining dough strips
  10. Arrange triangles on an ungreased baking sheet. Bake for 10 to 15 minutes or until browned and flaky.
  11. Transfer to a wire rack to cool.
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