Greek Phyllo Seafood Rolls - cooking recipe

Ingredients

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

Preparation

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.