Italian Premium Pork Sausage

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Spinach and Ricotta Sausage Triangles

How do you take a classic appetizer like spinach and cheese triangles and make it even more delicious? Add Jimmy Dean® Pork Sausage!


  • 1 package Italian Premium Pork Sausage

  • 1 onion, chopped

  • 1 container (15 ounces) part-skim ricotta cheese

  • 1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry

  • ⅓ cup (about 1½ ounces) grated Parmigiano-Reggiano cheese

  • 1 jar (6-7 ounces) roasted red peppers, drained, chopped

  • 1 can (4 ounces) chopped ripe olives, drained

  • 1 egg, lightly beaten

  • 1 tablespoon chopped fresh basil

  • 1 teaspoon dried Italian seasoning Kosher salt to taste

  • Ground black pepper to taste

  • 1 package (16 ounces) frozen phyllo dough, thawed


  1. Preheat oven to 375°F. Cook sausage and onion in large skillet over MEDIUM-HIGH heat 8-10 minutes or until thoroughly cooked, stirring frequently; drain.

  2. Combine ricotta cheese, spinach and grated cheese in large bowl. Add sausage mixture, red peppers, olives, egg and seasonings; mix well.

  3. Unroll phyllo dough; place 1 sheet on work surface with 1 short side nearest you. Spray with cooking spray; cut into 4 lengthwise strips. Cover remaining phyllo sheets with plastic wrap, then a damp towel until ready to use.

  4. Place 1 generous tablespoon spinach mixture near 1 corner of 1 pastry strip. Fold corner of dough over filling to form triangle. Continue folding strip like a flag to make a triangle that completely encloses filling. Place, seam-side down, on baking sheet.

  5. Repeat with remaining phyllo sheets. Spray with cooking spray

  6. Bake 20 minutes or until golden brown.