Ingredients
1 carton (15 ounces) part-skim ricotta cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 jar (8 ounces) roasted sweet red peppers, drained and chopped1/3 cup grated Parmesan cheese3 tablespoons chopped ripe olives1 large egg1 tablespoon minced fresh basil or 1 teaspoon dried basil1 teaspoon Italian seasoning1/4 teaspoon salt1/4 teaspoon pepper1 pound bulk Italian sausage1 medium onion, chopped96 sheets phyllo dough (14x9-inch size)Olive oil-flavored cooking sprayWarm marinara sauce, optional
Preparation
In a large bowl, combine the first 10 ingredients. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir into cheese mixture.
Place 1 sheet of phyllo dough on a work surface with a short end facing you; spray with cooking spray. Top with a second sheet of phyllo; spray again with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut layered sheets into three 14x3-in. strips.
Place a rounded teaspoonful of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip.
Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling.
Place triangles on baking sheets coated with cooking spray. Bake at 375° until golden brown, 15-20 minutes. Serve warm and, if desired, with marinara sauce.
