King Cole - Phyllo Triangles with Pulled Duck
Only the spinach in this simple and delicious filling needs cooking. Store unbaked triangles in freezer for holiday entertaining.
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- 10 Sheets of phyllo pastry, thawed
- ½ cup (125mL) Butter, melted (approximately)
- 1½ cups (375mL) King Cole Duck (KCD) Pulled Duck Meat, thawed and shredded*
- 1 cup (250mL) Packed, fresh spinach; cooked, squeezed dry and chopped
- 1 cup (250mL) Ricotta cheese
- 2 Egg yolks
- ¼ cup (50mL) Freshly grated Parmesan cheese
- 2 Green onions, chopped
- 1 tsp (5mL) Each chopped, fresh thyme and sage
- ¼ tsp (1mL) Grated nutmeg
- Pinch Salt and freshly ground pepper
- 1. Filling: In a large bowl, combine duck meat, spinach, ricotta, egg yolks, Parmesan, green onions, herbs, nutmeg, salt and pepper.
- 2. Place 1 sheet of phyllo on work surface, cover remaining phyllo with waxed paper then a damp towel to prevent drying. Brush sheet lightly with butter; lay second sheet over top and brush with butter.
- 3. Facing wide edge, cut pastry into 6 strips, about 3-inches wide.
- 4. Spoon about 1 Tbsp (15mL) of filling, and place about 1-inch (2.5cm) from end of each strip. Fold 1 corner of phyllo over filling so the bottom edge of the phyllo meets side edge to form a triangle. Continue folding triangle sideways and upward until the end of the phyllo strip is reached. Press edges firmly together. Then repeat with remaining phyllo sheets and filling.
- 5. Place on triangles on parchment lined baking sheets; brush with butter. Note: At this point the triangles can be frozen in a single layer and stored in airtight containers.
- 6. Bake at 375°F (190°C) for 15 to 20 minutes, or until browned (about 25 to 30 minutes, if frozen). Serve warm.
- Tip: Use leftover pulled meat in pasta, salads, or tacos, etc.
- *Shred duck meat using fingers or two forks.
- Visit www.kingcoleducks.com
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