Greek Phyllo Seafood Rolls

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From spanakopita to baklava, the greeks know how to use phyllo! Here the flaky dough encloses a mixture of spinach, cheese and shrimp, lightly seasoned with lemon. The rolls are easy to make and delicious to eat, particularly with a greek salad of tomatoes, feta, olives and bell peppers alongside.

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Steps

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Squeeze the spinach with your hands to remove excess liquid.

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Put the spinach in a large bowl with ricotta , feta , lemon zest , dill weed and pepper.

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Stir to mix well.

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Heat the olive oil in a medium frying pan over medium heat.

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Add the onion and cook , stirring occasionally , until the onion is tender , 3 to 4 minutes.

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Add the garlic and stir 20 to 30 seconds.

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Add the onion-garlic mixture to the bowl with the spinach.

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Stir until well mixed.

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Stir in the shrimp and set aside.

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Preheat the oven to 375 degrees fahrenheit.

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Separate 1 sheet of the phyllo dough.

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Lay it on the work surface with the long side toward you.

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Lightly brush the sheet with a little of the melted butter.

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Lay another sheet evenly on top.

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Lightly brush half of the top sheet with more butter.

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Fold the other half over to make a rectangle 8 x 11 inches.

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Lightly brush with a little more melted butter.

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Spoon a generous 1 / 4 cup of the filling along the bottom edge , leaving 1 inch of phyllo clear on all sid.

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Ingredients

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frozen spinach, part-skim ricotta cheese, feta cheese, lemon, dried dill weed, pepper, olive oil, onion, garlic cloves, large shrimp, phyllo dough, butter