Go Back
–+ servings
Pumpkin Ricotta Stuffed Phyllo Triangles

Pumpkin Ricotta Stuffed Phyllo Triangles

Delightful Pumpkin Ricotta Stuffed Phyllo Triangles filled with creamy pumpkin, ricotta, and Parmesan make a perfect appetizer for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 triangles
Course: Appetizers
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 package phyllo dough, thawed 16 oz
  • 1 cup canned pumpkin puree
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh sage, finely chopped
  • 1/4 cup olive oil

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheets
  • Parchment paper
  • Brush

Method
 

  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, combine canned pumpkin puree, ricotta cheese, Parmesan cheese, and chopped sage until smooth.
  3. Take one sheet of phyllo dough and brush it lightly with olive oil. Layer another sheet on top and repeat until you have three layers. Cut into strips about 3 inches wide.
  4. Place a tablespoon of the filling at one end of each strip, fold over into a triangle shape, and seal tightly as you go.
  5. Arrange the triangles on the baking sheets and brush the tops lightly with olive oil. Bake for 20-25 minutes or until golden brown.
  6. Let cool slightly before serving; enjoy plain or with your favorite dipping sauce.

Nutrition

Serving: 1triangleCalories: 100kcalCarbohydrates: 8gProtein: 3gFat: 7gSaturated Fat: 2g

Notes

Feel free to customize the filling with spices or different cheeses as desired. These triangles can be made ahead of time and stored before baking.

Tried this recipe?

Let us know how it was!