Eddie Matney's Rock Shrimp Spanakopita Recipe
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Eddie Matney's Rock Shrimp Spanakopita

1/2 pound rock shrimp, cooked and chopped
4 ounces spinach, chopped
1 cup ricotta cheese
1/2 cup cottage cheese
1/4 cup mozzarella cheese
1 teaspoon fresh garlic, chopped
1 egg
2 tablespoons basil, chopped
8 sheets phyllo dough
1/4 cup butter, melted

Combine first eight ingredients in a bowl and mix well. Lay 2 sheets of dough flat on a table, keeping the unused sheets under a damp towel, to avoid drying out. Brush phyllo dough with butter, layer two more sheets of dough and repeat the process.

Put half of the filling mixture at one end of the phyllo dough. Carefully roll up the mixture inside the dough as you would a cigar. Cut the roll in slices and place on a cookie sheet lined with parchment paper or lightly greased.

Bake for 8 to 10 minutes at 375 degrees F or until golden brown.

Serve warm.

Source: Chef Eddie Matney

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