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1
CUT phyllo sheets into 13- x 9-inch rectangles; reserve half of phyllo sheets, keeping covered with a damp towel to prevent drying out.
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2
Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with vegetable cooking spray.
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3
BAKE on lowest oven rack at 400u00b0 for 5 minutes or until lightly browned, and set aside.
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4
PEEL shrimp, and devein, if desired.
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5
DRAIN spinach well, pressing between paper towels.
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6
MELT 1 tablespoon butter in a large skillet over medium heat; add garlic, and saute 2 minutes.
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7
Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink.
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8
Stir in cream cheese and next 4 ingredients until blended; remove from heat.
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9
Stir in spinach.
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10
MELT remaining 1/4 cup butter in a large saucepan over medium heat.
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11
Add flour, whisking constantly; cook, whisking constantly, 1 minute.
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12
Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened.
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13
Stir flour mixture into shrimp mixture.
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14
Spoon into prepared baking dish.
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15
STACK reserved phyllo sheets, coating each sheet with cooking spray.
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16
Roll up, jellyroll fashion, starting at long end, and cut into 1/4-inch slices.
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17
Unroll each piece, and gently twist; arrange twists in a diamond pattern over casserole.
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18
BAKE at 400u00b0 for 14 minutes or until golden.
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19
Let stand 10 minutes.
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20
Prep: 25 minutes, Cook: 15 minutes, Bake: 19 minutes, Stand: 10 minutes.
