Shrimp Spanakopita Roll

You can cut the roll into slices before baking for cleaner cuts and bake for 8 to 10 minutes.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄2 lb shrimp, cooked and chopped (rock shrimp is preferred)
• 4  ounces spinach, chopped
• 1  cup ricotta cheese
• 1⁄2 cup cottage cheese
• 1⁄4 cup mozzarella cheese
• 1  teaspoon fresh garlic, chopped
• 1  egg
• 2  tablespoons fresh basil, chopped
• 8  sheets phyllo dough
• 1⁄4 cup butter, melted

Directions

1. Combine first eight ingredients in a bowl and mix well.
2. Lay 2 sheets of dough flat on a table, keeping the unused sheets under a damp towel, to avoid drying out.
3. Brush phyllo dough with butter, layer two more sheets of dough and repeat the process until all phyllo is used.
4. Put half of the filling mixture at one end of the phyllo dough.
5. Carefully roll up the mixture inside the dough as you would a cigar.
6. Place roll on a cookie sheet lined with parchment paper or lightly greased.
7. Brush with melted butter and bake for 10 to 15 minutes at 375°F or until golden brown.
8. Cool, cut into slices and serve at warm or at room temperature.