Phyllo Triangles with Pulled Duck
Only the spinach in this simple and delicious filling needs cooking. Store unbaked triangles in freezer for holiday entertaining.
- 10 sheets phyllo pastry, thawed
- ½ cup (125 mL) (approx.) butter, melted
- 1 ½ cups (375 mL) thawed and shredded* KCD Pulled Duck Meat
- 1 cup (250 mL) packed fresh spinach, cooked, squeezed dry and chopped
- 1 cup (250 mL) ricotta cheese
- 2 egg yolks
- ¼ cup (50 mL) freshly grated Parmesan cheese
- 2 green onions, chopped
- 1 tsp (5 mL) each chopped fresh thyme and sage
- ¼ tsp (1 mL) grated nutmeg
- Salt and freshly ground pepper, to taste
Makes 30 appetizers.
- Filling: In large bowl, combine duck meat, spinach, ricotta, yolks, Parmesan, onions, herbs, nutmeg, salt and pepper.
- Place 1 sheet phyllo on work surface, cover remaining phyllo with waxed paper then damp towel to prevent drying. Brush sheet lightly with butter; lay second sheet over top and brush with butter.
- Facing wide edge, cut pastry into 6 strips, about 3-inches wide.
- Spoon about 1 tbsp (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 a triangle. Continue folding triangle sideways and upward until end of phyllo strip is reached. Press edges firmly together.
- Place on parchment lined baking sheets; brush with butter. (triangles can be frozen at this point, in single layer then stored in airtight containers).
- Bake at 375°F (190°C) for 15 to 20 minutes or until browned. (25 to 30 minutes if frozen). Serve warm.