Ingredients for Ham And Spinach Triangles
- Phyllo Pastry
- Unsalted Butter
- Fresh Spinach
- Ricotta Cheese
- Cooked Ham
- Parmesan Cheese
- Dried Tarragon Leaves
- 2 large egg yolks
- Salt And Pepper
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How to Make Ham And Spinach Triangles
- Preheat oven to 375°F (190°C).
- In a large bowl, gently combine 10 oz (280g) fresh spinach (chopped), 15 oz (425g) ricotta cheese, 4 oz (115g) cooked ham (diced), 1/2 cup (40g) grated Parmesan cheese (or shredded cheddar), 1 tablespoon fresh tarragon (chopped), 2 large egg yolks, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cover the remaining phyllo sheets with a damp cloth to prevent drying.
- Lay one sheet of phyllo on a clean work surface. Brush lightly with melted butter.
- Top with a second sheet of phyllo and brush with melted butter.
- Using a ruler and sharp knife, cut the pastry crosswise into 3 1/2-inch wide strips.
- Place approximately 2 tablespoons of filling about 1 inch from the end of each strip.
- Fold one corner of the phyllo over the filling to form a triangle, tucking in the sides as you go.
- Continue folding the triangle, working your way down the strip.
- Press the edges firmly to seal.
- Repeat steps 4-10 with the remaining phyllo and filling.
- Place the triangles on lightly greased baking sheets.
- Brush the triangles with melted butter.
- Bake for 15-20 minutes, or until golden brown and puffed.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
20g
Carbs
5g
