Greek Seafood Filo Rolls: History and Origin
Seafood rolls with filo pastry are a delicious preparation that reflects the rich culinary tradition of Greece, where filo dough is commonly used to create both sweet and savory dishes. This type of recipe combines the freshness of seafood with the characteristic flavor and crispy texture of baked filo dough, creating a perfect balance between flavor and texture.
In Greece, these rolls are part of the typical repertoire of Mediterranean cuisine, taking advantage of fresh ingredients like spinach, cheeses, and seafood, in addition to aromatic herbs that enhance the dish. Filo dough, also known as phyllo pastry, has become popular in different countries for its versatility and lightness.
In Latin America, although there is no specific universal name for this dish, in countries like Mexico or Argentina they might be called "seafood rolls with filo dough" or "sea and cheese rolls," adapting this recipe to local traditions with variations in ingredients and culinary influences.
This dish is ideal for sharing at gatherings and celebrations, adding an elegant and traditional touch to the table.
How to Prepare Greek Seafood Filo Rolls
Ingredients: Frozen spinach, low-fat ricotta cheese, feta cheese, lemon, dried dill, pepper, olive oil, onion, garlic cloves, large shrimp, filo dough, butter.
Squeeze the spinach with your hands to remove excess liquid.
Place the spinach in a large bowl with ricotta, feta, lemon zest, dill, and pepper.
Stir to mix well.
Heat the olive oil in a medium skillet over medium heat.
Add the onion and cook, stirring occasionally, until the onion is tender, 3 to 4 minutes.
Add the garlic and stir for 20 to 30 seconds.
Add the onion and garlic mixture to the bowl with the spinach.
Stir until well combined.
Incorporate the shrimp and set aside.
Preheat the oven to 375 degrees Fahrenheit.
Separate one sheet of the filo dough.
Place it on the work surface with the long side facing you.
Lightly brush the sheet with a little melted butter.
Place another sheet evenly on top.
Lightly brush the top half of the top sheet with more butter.
Fold the other half over the buttered half to form an 8 x 11-inch rectangle.
Lightly brush with a little more melted butter.
Generously place 1/4 cup of the filling along the bottom edge, leaving 1 inch of filo dough free on all sides.
Lift the bottom end of the sheet and fold it over the filling.
Fold the sides and press gently.
Roll up carefully.
Place the roll seam side down on a lightly greased baking sheet.
Repeat the process with the remaining filling and filo dough.
Brush the top of the rolls with melted butter.
Bake until golden, 25 to 30 minutes.
Serve hot or warm.
