Fillo Triangles with Broccoli and Ricotta
Category: Appetizers
Servings: 12
Ingredients
| Ingredient | Quantity |
|---|---|
| Fillo dough | 270g |
| Broccoli | 250g |
| Ricotta cheese (cow’s milk) | 200g |
| Fresh mint | 3 sprigs |
| Sun-dried tomatoes in oil | 5 pieces |
| Extra virgin olive oil | 50ml |
| Sesame seeds | to taste |
| Black sesame seeds | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions
To create these delicious Fillo Triangles with Broccoli and Ricotta, start by preparing the broccoli:
- Wash the broccoli thoroughly, then cut the florets from the main stalk.
- Bring a pot of water to a boil and blanch the broccoli for just a few minutes, until tender but still vibrant in color.
- Using a slotted spoon, transfer the broccoli into a bowl of ice water to stop the cooking process and preserve the bright green color.
Next, prepare the filling:
- Heat a drizzle of olive oil in a pan over medium heat, then sauté the cooled broccoli for a couple of minutes, just to allow the flavors to meld.
- In a separate bowl, place the ricotta cheese.
- Drain the sun-dried tomatoes from their oil, pat them dry with a paper towel, and chop them into small pieces.
- Add the sautéed broccoli and chopped sun-dried tomatoes to the ricotta, and stir everything together to create a smooth, well-combined filling.
- Tear the mint leaves into small pieces and add them to the ricotta mixture for a refreshing herbal note.
Now it’s time to assemble the triangles:
- Lightly oil your work surface.
- Using a pizza cutter or sharp knife, cut the fillo dough into strips approximately 8 cm wide.
- Place a spoonful of the ricotta and broccoli mixture at the base of each strip to form a triangle.
- Carefully fold the dough over the filling to form a triangle shape, then continue rolling until the strip is fully wrapped.
- Repeat the process with the remaining dough and filling. You should have 12 triangles in total.
For the final touch:
- Place the filled triangles on a baking sheet lined with parchment paper.
- Brush the tops with a bit more olive oil and sprinkle with sesame seeds, both regular and black, to add a nice crunch and flavor.
Bake your triangles:
- Preheat the oven to 200°C (392°F) in static mode (or 180°C/356°F in fan mode).
- Bake the triangles for 20-25 minutes (or 15-20 minutes in a fan oven), until they are golden and crispy on the outside.
- Once baked, remove the triangles from the oven and let them cool slightly before serving.
Serving Suggestion:
Serve these crispy Fillo Triangles with Broccoli and Ricotta as an appetizer at your next gathering, or enjoy them as a light snack. Their flaky texture and creamy filling make them an irresistible treat that’s sure to impress your guests.
Nutritional Information (per serving):
(Approximate values based on standard ingredients)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 160 kcal |
| Fat | 12g |
| Saturated Fat | 2g |
| Carbohydrates | 14g |
| Fiber | 2g |
| Sugars | 3g |
| Protein | 5g |
| Sodium | 150mg |
Enjoy these crispy, savory triangles filled with a creamy blend of broccoli, ricotta, and fresh mint!
