Greek Phyllo Seafood Rolls Recipe

Name: Greek Phyllo Seafood Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Greek Phyllo Seafood Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Phyllo Seafood Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions