Greek Phyllo Seafood Rolls
Source of Recipe
Online
List of Ingredients
1 package (10 oz.) frozen, chopped spinach, thawed
3/4 cup part-skim ricotta cheese
1/3 cup crumbled feta cheese
1 large lemon
1 tsp. dried dill weed or 1 Tbsp. minced fresh
dill weed
1/4 tsp. freshly ground pepper
2 tsp. olive oil
1 cup diced onion
4 cloves garlic, minced or pressed
6 ounces cooked shrimp, chopped if large, or
3 ounces each cooked shrimp and crabmeat
16 sheets thawed phyllo dough
About 1/4 cup melted butter, more if needed
Recipe
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 and stir until well mixed. Stir in the shrimp and set aside.
Preheat the oven to 375°F. Separate 1 sheet of the phyllo dough and 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 and lay another sheet evenly on top. Lightly brush half of the top sheet with more butter and 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, leaving1 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 and bake until golden, 25to 30 minutes. Serve hot or warm.
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