Greek Phyllo Seafood Rolls

Total Time: 2 hrs 14 mins Preparation Time: 1 hr 40 mins Cook Time: 34 mins

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen spinach, chopped, thawed
• 3/4 cup part-skim ricotta cheese
• 1/3 cup feta cheese, crumbled
• 1 large lemon, zest
• 1 teaspoon dried dill weed or 1 tablespoon fresh dill weed, minced
• 1/4 teaspoon pepper, freshly ground
• 2 teaspoons olive oil
• 1 cup onion, diced
• 4 garlic cloves, minced or 4 garlic cloves, pressed
• 6 ounces large shrimp, cooked, chopped (or 3 ounces cooked shrimp and cooked crabmeat)
• 16 sheets phyllo dough, thawed
• 1/4 cup butter, melted, more if needed

Recipe

• 1 squeeze the spinach with your hands to remove excess liquid.
• 2 put the spinach in a large bowl with ricotta, feta, lemon zest, dill weed and pepper.
• 3 stir to mix well.
• 4 heat the olive oil in a medium frying pan over medium heat.
• 5 add the onion and cook, stirring occasionally, until the onion is tender, 3 to 4 minutes.
• 6 add the garlic and stir 20 to 30 seconds.
• 7 add the onion-garlic mixture to the bowl with the spinach; stir until well mixed.
• 8 stir in the shrimp and set aside.
• 9 preheat the oven to 375 degrees fahrenheit.
• 10 separate 1 sheet of the phyllo dough; lay it on the work surface with the long side toward you.
• 11 (keep the stack of remaining dough covered with plastic wrap to prevent it from drying.).
• 12 lightly brush the sheet with a little of the melted butter; lay another sheet evenly on top.
• 13 lightly brush half of the top sheet with more butter; fold the other half over to make a rectangle 8 x 11 inches.
• 14 lightly brush with a little more melted butter.
• 15 spoon a generous 1/4 cup of the filling along the bottom edge, leaving 1 inch of phyllo clear on all sides.
• 16 lift the bottom end of the sheet and fold it over the filling.
• 17 fold the sides over and press lightly; gently roll up.
• 18 set the roll seam-side down on a lightly greased baking sheet (you will need 2 baking sheets).
• 19 repeat to use the remaining filling and phyllo.
• 20 brush the tops of the rolls with melted butter.
• 21 bake until golden, 25 to 30 minutes.
• 22 serve hot or warm.