Add in some of your favorite fruit...this could be incredible with softened figs or berries. I opted for a handful of mushed-up blackberries and am more than thankful I did.
3/4 c. ricotta
3 tblsp. sugar
1/4 tsp. vanilla extract
1 tsp. orange or lemon zest
Handful of berries (optional)
1 large egg
pinch of salt
1/4 cup (1/2 stick) of butter
2 tblsp. honey, plus more for serving
6 sheets frozen phyllo dough, thawed
Preheat oven to 350 F. In a small bowl, combine ricotta, sugar, vanilla, zest, fruit (if using), egg, and pinch of salt. Mix well to combine. In a microwave-safe bowl, microwave butter and honey on high until butter melts, 30 to 45 seconds. Stir well to combine.
Lay 1 sheet phyllo on a work surface (cover other sheets with a lightly damp towel). Using a pastry brush, gently brush with honey mixture. Lay 2 more sheets phyllo on top, brushing each with honey mixture. Cut crosswise into 4 rectangles. Place spoonful of ricotta mixture at one end of each rectangle; gently fold phyllo around ricotta at a diagonal, and continue to fold it, maintaining its triangular shape, until you get to the end (similar to folding a flag).
Transfer to a greased or lined baking sheet. Repeat with remaining 3 sheets phyllo. Bake until golden brown and shiny, 30 to 35 minutes. Serve warm, drizzled with more honey.