Ham And Spinach Triangles

Name: Ham And Spinach Triangles
Ingredients: 1 (16 ounce) package phyllo pastry, thawed; 1 cup unsalted butter, melted; 2 cups fresh spinach, cooked, squeezed dry and chopped; 2 cups ricotta cheese; 1 1/2 cups cooked ham, shredded; 1/2 cup parmesan cheese, grated; 1/2 teaspoon dried tarragon leaves; 4 egg yolks; salt and pepper

9 ingredients

11 steps

Ingredients

1 (16 ounce) package phyllo pastry, thawed
1 cup unsalted butter, melted
2 cups fresh spinach, cooked, squeezed dry and chopped
2 cups ricotta cheese
1 1/2 cups cooked ham, shredded
1/2 cup parmesan cheese, grated
1/2 teaspoon dried tarragon leaves
4 egg yolks
salt and pepper

Directions

1

In a large bowl, blend together the spinach, ricotta, ham, Parmesan, tarragon, egg yolks, salt and pepper to taste.
2

Place one sheet of phyllo on your work surface, covering the remaining phyllo with a damp tea towel to prevent it from drying out.
3

Brush the sheet lightly with butter; lay a second sheet over top and brush with butter.
4

Using a ruler and sharp knife, cut the pastry crosswise into 3-1/2-inch wide strips.
5

Spoon rounded tablespoons of filling about one inch from the end of each strip.
6

Fold one corner of the phyllo over the filling so the bottom edge of the phyllo meets the side edge to form a triangle.
7

Continue folding the triangle sideways and upward until the end of the phyllo strip is reached.
8

Press the edges firmly together.
9

Repeat with the remaining phyllo sheets and filling.
10

Place the triangles on lightly greased baking sheets; brush with butter.
11

Bake in a 375 degree F oven for 15-20 minutes or until puffed and golden.