Ricotta, Ham And Spinach Phyllo Triangles
|Phyllo pastry||1 Pound, thawed (454 gram, 1 package)|
|Butter||1 Cup (16 tbs), melted|
|Packed spinach||2 Cup (32 tbs), cooked, squeezed dry and chopped (fresh)|
|Ricotta cheese||2 Cup (32 tbs)|
|Cooked ham||8 Ounce, shredded to make 1 1/2 cups (250 gram, such as Black Forest)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped fresh tarragon/1/2 teaspoon dried tarragon||2 Teaspoon|
Filling: In large bowl, blend together spinach, ricotta, ham, cheese, tarragon, egg yolks, and salt and pepper to taste.
Place 1 sheet of phyllo on work surface, covering remaining phyllo with waxed paper then damp tea towel to prevent drying. Brush sheet lightly with butter; lay second sheet over top and brush with butter. Using ruler and sharp knife, cut pastry crosswise into 3-1/2-inch (9 cm) wide strips.
Spoon rounded tablespoonful (15 mL) filling about 1 inch (2.5 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge of phyllo meets side edge to form triangle. Fold up triangle. Continue folding triangle sideways and upward until end of phyllo strip is reached. Press edges firmly together. Repeat with remaining phyllo sheets and filling.
Place triangles on lightly greased baking sheets; brush with butter. Bake in 375Â°F (190Â°C) oven for 15 to 20 minutes or until puffed and golden. Makes about 50 hors d'oeuvres.