Greek Phyllo Seafood Rolls Recipe - Cooking Index
Greek Phyllo Seafood Rolls Recipe - Cooking Index
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.
Type: Fish, Shellfish| 1 | Frozen chopped spinach - (10 oz) - thawed | |
| 3/4 cup | 109g / 3.8oz | Part-skim ricotta cheese |
| 1/3 cup | 48g / 1.7oz | Crumbled feta cheese |
| 1 cup | 237ml | Lemon (large) |
| 1 teaspoon | 5ml | Dried dill weed |
| (or 1 tbspn minced fresh dill weed) | ||
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 2 teaspoons | 10ml | Olive oil |
| 1 cup | 62g / 2.2oz | Diced onion |
| 4 | Garlic cloves - minced or pressed | |
| 6 oz | 170g | Cooked shrimp - chopped if large |
| (or 3 oz ea cooked shrimp and crabmeat) | ||
| 16 | Phyllo dough - thawed | |
| 1/4 cup | 49g / 1.7oz | Melted butter - more if needed |
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 degrees. 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 by 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 and bake until golden, 25 to 30 minutes. Serve hot or warm.
This recipe yields 4 to 8 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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