Shrimp Spanakopita - Desert-Snow.com

My recipe will make 8-6 entrée sized portions, or 24 appetizers. It depends on how many sheets of phyllo you use for each, and how it's fold - instructions are included. For an entrée serving, you'll use two sheets, and for the appetizer, one. The difference is in the folding. For the entrée size, the sheet is folded in half lengthwise, and for appetizer, it's folded in thirds - also lengthwise, but folded like a business letter. Instructions follow.

Ingredients

Filling

• 1 lb frozen spinach, thawed and squeezed dry
• ½ lb salad‑size shrimp, chopped
• 1 small onion, finely minced
• 2–3 cloves garlic, minced
• 2 tbsp olive oil
• 4 oz feta cheese, crumbled
• ½ cup ricotta or cream cheese (optional for extra creaminess)
• 2 tbsp chopped fresh dill
• ¼ cup chopped parsley
• Salt and pepper
• Optional: a squeeze of lemon

Pastry

• 1 package phyllo dough
• ½ cup melted butter (for brushing)
• Olive oil (optional, to mix with butter)
• Shaker parmesan cheese (for sprinkling on top before baking)

Instructions

1.  Make the Filling

• Heat olive oil in a skillet.
• Add onion and garlic; cook until soft and fragrant.
• Add chopped shrimp; cook just until pink.
• Add spinach, dill, parsley, salt, and pepper.
• Remove from heat and let cool slightly.
• Stir in feta and ricotta (or cream cheese).
• Taste and adjust seasoning.

2. Prepare the Phyllo

• Follow package instructions, keep the stack covered with a damp towel so it doesn’t dry out.

3. Assemble the Triangles (see video below on folding technique)

• Lay one sheet of phyllo down and brush it lengthwise with melted butter.
• Fold it in half lengthwise.
• Brush the top lightly with butter.
• Lay a second sheet on top, aligning the edges.
• Brush one side with butter and fold the dry side over it to make a long strip.
• Brush only the top two‑thirds of the strip with butter, leaving the bottom third dry.
• Place the filling on the dry bottom section.
• Fold the strip into triangles flag‑style, working your way up the strip until sealed.
• Brush the outside lightly with melted butter.
• Sprinkle the tops lightly with shaker parmesan cheese.