In a large deep frying pan, heat the oil over moderate heat. Add potatoes, 1
1/2 teaspoons salt and 3/4 teaspoon pepper and cook, stirring frequently, until
the potatoes are tender and golden brown (20 to 25 minutes). Transfer to a large
In the same pan, melt 4 tablespoons butter over moderate low heat. Add onions
and cook, stirring occasionally, until very soft (about 8 minutes). Add to potatoes
and cool slightly.
In a food processor pulse potato mixture in batches until chopped coarse. Return
to the bowl, stir in the eggs, ricotta, chives, and parsley until just combined.
Melt 8 tablespoons butter. Lay one sheet of phyllo dough on work surface, a short
end toward you. Keep the remaining phyllo covered with a damp towel. Brush the phyllo
sheet lightly with some of the melted butter and top with another sheet. Put 1/2
cup potato filling in the bottom left hand corner. Fold up like a flag, maintaining
the triangular shape. Brush once more with butter. Put the triangle, seam side down,
on a baking sheet. Repeat with the remaining phyllo sheets and filling.
Heat the oven to 350 degrees F.
Bake the triangles until crisp and golden brown, about 35 minutes.
Melt remaining 1 1/2 tablespoons butter in large frying pan over moderate heat.
Add remaining 1/4 teaspoon salt. Cook until butter turns golden brown, about 4 minutes.
Remove from heat and cool slightly. Stir in herbs and a pinch of pepper. With
a serrated knife, cut the triangles in half. Put one half in the center of the plate
and lean the other half against it so that you see the filling.
Drizzle the butter sauce around each serving.
Make the day before, and cook right before serving.
Source: Roxsand's Restaurant and Bar, Phoenix, Arizona