Artichoke & Garlic Triangles

A Bruce Aidells Signature Recipe.


A quick, easy appetizer for your next party. 

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8 ounces ricotta cheese
freshly ground black pepper to taste
2 ounces unsalted butter (can add up to 4 oz as needed)
10 ounces sheets phyllo dough, thawed


  1. In a mixing bowl, combine the sausage and ricotta. Season to taste with pepper.

  2. Lay one sheet of phyllo on your work surface. Brush it with melted butter and top with another sheet of phyllo. Cut the double layer of phyllo into 6 to 8 strips, 2” to 3” wide.

  3. Place a teaspoon of sausage/cheese mixture about 1 inch from the bottom of a strip. Fold the right hand corner over the filling to form a triangle. Continue folding the triangle up the entire length of the strip, as if you were folding a flag. Repeat this procedure with the remaining phyllo and filling. As the triangles are finished, place them on parchment-lined baking sheets. At this point, the triangles can be frozen on baking sheets until solid, placed in re-sealable plastic bags and frozen until ready to bake.

  4. When ready to bake, preheat the oven to 375º. Bake the triangles for 25-30 minutes (35-40 minutes if frozen), until the pastry is golden and flaky.