Prawn and Ricotta Triangles

Prawn and Ricotta Triangles


89 people made this

Filo is a delightfully light pastry and I love the little bit size treats they make. This is a fancy prawn and ricotta filling that is perfect for your next dinner party.


Serves: 15 

  • 3 tablespoons butter
  • 1 tablespoon canola oil
  • 1/3 cup diced celery stalk
  • 1/3 cup diced green capsicum
  • 2/3 cup diced spring onions
  • 2 dashes Tabasco sauce
  • 1 teaspoon salt
  • 2 tablespoons plain flour
  • 500g large prawns, peeled, deveined and diced
  • 1/2 cup ricotta cheese
  • 1/3 cup (75ml) milk
  • 500g frozen filo pastry, thawed
  • 125g butter

Preparation:40min  ›  Cook:25min  ›  Ready in:1hour5min 

  1. Melt 3 tablespoons butter in a large frypan over medium heat and add the canola oil. Stir in the celery and capsicum then cook until tender; about 5 minutes.
  2. Add the spring onions,Tabasco and salt. Cook and stir until onions are wilted; about 3 minutes.
  3. Stir the flour, prawns, ricotta cheese and milk into the capsicum mixture; cook and stir until the prawns turn pink; about 3 minutes. Remove from heat and cool.
  4. Preheat oven to 220 degrees C.
  5. Melt 125g butter in a small saucepan over medium heat. Remove from heat and keep warm.
  6. Stack two sheets of filo on top of each other and cut into 3 strips about 7cm by 30cm. Brush the top of each strip with melted butter and place a teaspoon of the prawn mixture at one end. Fold filo pastry over the filling working back and forth from side to side to make a triangle. Seal the end closed with a little water or butter. Place triangle on an ungreased baking tray. Repeat with remaining filo sheets and filling.
  7. Bake in preheated oven until tops are golden brown and flaky; 10 to 15 minutes. Cool on a wire rack.

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Reviews (1)


very good and tasty - 20 Apr 2016

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