-
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.
