| | Directions | | Preheat oven to 375°. To prepare filling, cook sausage and onion in a skillet until sausage is no longer pink. Drain fat; pat dry with paper towels. Combine sausage mixture with cheeses and oregano; set aside. Lightly brush a sheet of phyllo dough with some of the melted margarine. Place another sheet of phyllo on top; brush with margarine. Keep remaining phyllo covered with plastic wrap to prevent it from becoming dry and brittle. Cut the 2 layered sheets crosswise into 6 equal strips, each 14 inches long. Spoon one well-rounded teaspoon of filling to about 1 inch from end of each dough strip. To fold into a triangle, bring a corner over filling so it lines up with the other side of the strip. Continue folding strip in a triangular shape. Repeat with remaining sheets of phyllo, margarine, and filling. Place triangles on a baking sheet; brush with margarine. Bake for about 15 minutes or until golden. If desired, serve with spaghetti sauce. Makes 36 sausage phyllo triangles. |
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| Ingredients | | - |  | 1/2 pound bulk Hot Italian sausage or pork sausage |
| - | | 1/4 cup onion, chopped fine |
| - | | 1/2 cup ricotta cheese |
| - | | 1/2 cup shredded mozzarella cheese |
| - | | 1/2 teaspoon dried oregano, crushed |
| - | | 12 sheets (18 x 14 inches) frozen phyllo dough, thawed |
| - | | 1/2 cup margarine or butter, melted |
| - | | 1 cup meatless spaghetti sauce (optional) |
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