Greek Phyllo Seafood Rolls

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 14mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Squeeze the spinach with your hands to remove excess liquid.
  • Put the spinach in a large bowl with ricotta, feta, lemon zest, dill weed and pepper.
  • Stir to mix well.
  • Heat the olive oil in a medium frying pan over medium heat.
  • Add the onion and cook, stirring occasionally, until the onion is tender, 3 to 4 minutes.
  • Add the garlic and stir 20 to 30 seconds.
  • Add the onion-garlic mixture to the bowl with the spinach; stir until well mixed.
  • Stir in the shrimp and set aside.
  • Preheat the oven to 375 degrees Fahrenheit.
  • Separate 1 sheet of the phyllo dough; lay it on the work surface with the long side toward you.
  • (Keep the stack of remaining dough covered with plastic wrap to prevent it from drying.).
  • Lightly brush the sheet with a little of the melted butter; lay another sheet evenly on top.
  • Lightly brush half of the top sheet with more butter; fold the other half over to make a rectangle 8 x 11 inches.
  • Lightly brush with a little more melted butter.
  • Spoon a generous 1/4 cup of the filling along the bottom edge, leaving 1 inch of phyllo clear on all sides.
  • Lift the bottom end of the sheet and fold it over the filling.
  • Fold the sides over and press lightly; gently roll up.
  • Set the roll seam-side down on a lightly greased baking sheet (you will need 2 baking sheets).
  • Repeat to use the remaining filling and phyllo.
  • Brush the tops of the rolls with melted butter.
  • Bake until golden, 25 to 30 minutes.
  • Serve hot or warm.
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