Categories: Diabetic
Ingredients
- 15 oz carton ricotta cheese
- 10 oz package frozen chopped spinach, thawed and squeezed dry
- 7 oz jar roasted sweet red pepper, drained and chopped
- 1/2 cup grated Parmesan
- 3 tbsp chopped ripe olives
- 1 egg
- 1 tbsp minced fresh basil
- 1 tsp Italian seasoning
- salt and pepper
- 1 lb bulk Italian sausage
- 1 medium onion, chopped
- 96 sheets phyllo dough (14x9 inches)
- Olive-oil cooking spray
Directions
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In a large bowl, combine the first 9 ingredients. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir into cheese mixture.
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Place one sheet of phyllo dough on a work surface with a short end facing you. Spray sheet with cooking spray; repeat with one more sheet of phyllo, spraying the sheet with cooking spray. Cut into three 14×3 inch strips.
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Place a round tsp of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip.
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Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with the remaining phyllo and filling.
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Place triangles on baking sheets coated with cooking spray. Bake at 375 for 15-20 minutes or until golden brown. Serve warm.