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Prep1 hr 40 mins
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.
- 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
- 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.
Good recipe. The next time I make this dish I'll use a strong cheese [maybe Goat Cheese]. The feta cheese was not distinctive. I'll also add some salt to it.
We've made quite a lot of changes to the recipe, so I'm not rating it, but we 've been very pleased by the result, so I wanted to share! We started with fresh spinach, so we added them to the onion together with the garlic and cooked them for a few minutes, until done. Then we let the mixture cool, salted it a little bit, but not too much since we used 2/3 cup goat milk feta and added about 3 tbsp grated pecorino romano in step 2. We also used more garlic (6 cloves, finely chopped)and shrimps (9 ounces frozen, then thawed a steamed and cut them into 1/2" pieces) and added a lightly beaten egg to the filling (even though I'm not sure it's essential ; I just did it because I usually do when I make spanakopita). And we made this into a pie ( in a 9" pie dish), using 4 lightly buttered phyllo sheets for the bottom a 3 sheets for the top. Only 2 tbsp butter were needed for brushing the dough sheets. We cooked it for 30 minutes at 350 F. Thank you for posting, Dragon Mom!
Excellent appy! Enjoyed by all at a recent party. These quickly went into my favorites to be made again!