Phyllo Seafood Spring Roll
Phyllo Seafood Spring Roll
These light and crispy rolls are great for dinner parties, holiday parties and potlucks alike. Combine with our sweet chilli dip for a complete appetizer. Chef tip: double the batch and freeze half. Cook from frozen until filling is warmed throughout and pastry is golden brown.
4-5 oz of spinach (fresh or frozen)
½ cup skim-milk ricotta cheese
¼ cup Feta cheese, crumbled
1 lemon, & zest
½ tablespoons of fresh fennel, finely chopped
½ cup white onion, chopped
2 cloves of garlic, minced
2 teaspoon olive oil
Large pinch of ground black pepper
Pinch of sea salt
3 oz of fresh or cooked shrimp, coarsely chopped
2 oz of fish flesh or squid, chopped (optional)
6 sheets of phyllo
¼ cup of butter, melted
Preheat the air fryer @ “ROAST” to 375F/190C with “CONVECTION” function; spray the wire basket with cooking oil spray. Line the wire basket with “perforated parchment” paper.
Wash, spin dry and chop the spinach if you are using fresh spinach; if you are using frozen spinach, squeeze the spinach dry in your hand to remove excess liquid.
Place the spinach in a large bowl with ricotta, feta, lemon zest, dill and black pepper, stir to mix well.
Heat the olive oil in a sauté pan over medium heat.
Add the onions and cook, stirring occasionally until the onion is tender and slightly translucent, 3-4 minutes.
Now add the garlic and cook for another 25 seconds.
Now add the spinach/garlic mixture to the bowl and mix well together.
If you are using cook the shrimp, now place them in the bowl. If you are using uncooked shrimp (or fish for that matter), sauté the shrimp and/or the fish until they are just done & tender. Do not overcook the seafood. Now stir the seafood in the bowl with the spinach & set aside.
Now remove the phyllo from the package and lay one piece on the work surface, fold one large piece of phyllo and fold it along the middle seam already in place.
Take a sharp knife and slide along the fold and cut the phyllo sheet in one half. Try to work on one a phyllo sheet at a time so the sheets do not dry out exposed to air.
Now melt the butter and brush 3 phyllo sheets, one at a time and place one sheet on top of another until a single stack of sheets is formed.
Now spoon a ¼ cup’s worth of seafood stuffing onto the phyllo sheets in a continuous roll, with a desired thickness.
Now gently fold both the sides up and begin to roll the phyllo with the stuffing to form a spring roll.
Repeat this process until you have four (4) long spring rolls.
Now brush these spring rolls again with melted butter over the top and place them in the oven to cook.
Bake for 20-30 minutes, until they are nicely brown in appearance.
Remove them from the oven, cut them diagonally centered from the middle before serving.