Makes: 8 rolls


10 oz. fresh spinach, chopped 
3/4 cup onions, chopped
1 Tbsp. olive oil 
1/2 cup Italian-blend shredded cheese 
1 Tbsp. grated lemon peel 
1 Tbsp. fresh dill weed, chopped
1/4 tsp. ground pepper 
8 oz. shrimp, cooked, peeled, & chopped 
16 sheets phyllo dough, thawed 
1/2 cup butter, melted


Preheat oven to 370° F.  In a skillet, cook spinach and onion in oil until tender. Combine ricotta cheese, shredded cheese, lemon, dill, and pepper; stir in spinach mixture and shrimp. Chill while assembling phyllo. Place two sheets of phyllo on work surface with long side toward you. (Cover remaining dough with plastic wrap and damp towel.) Lightly brush sheets with melted butter and fold over to make a rectangle 8" X 11"; brush with a little more butter. Spoon 1/3 cup of filling along bottom edge; leaving a one inch border of phyllo clear on all sides. Fold bottom edge over filling and roll up. Pinch ends and tie with kitchen string. Place roll on baking sheet; seam side down. Repeat with remaining dough and filling. Brush rolls with melted butter; bake for about 20 minutes, until golden. Garnish with lemon wedges and fresh dill.
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