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Prep Time
25 Mins
Cook Time
15 Mins
Other Time
29 Mins
Yield
8 servings

How to Make It

Step 1

Cut phyllo sheets into 13- x 9-inch rectangles; reserve half of phyllo sheets, keeping covered with a damp towel to prevent drying out. Stack remaining 8 sheets in a lightly greased 13- x 9-inch baking dish, lightly coating each sheet with vegetable cooking spray.

Step 2

Bake on lowest oven rack at 400° for 5 minutes or until lightly browned, and set aside.

Step 3

Peel shrimp, and devein, if desired.

Step 4

Drain spinach well, pressing between paper towels.

Step 5

Melt 1 tablespoon butter in a large skillet over medium heat; add garlic, and sauté 2 minutes. Add shrimp and scallops; cook 5 minutes or just until shrimp turn pink. Stir in cream cheese and next 4 ingredients until blended; remove from heat. Stir in spinach.

Step 6

Melt remaining 1/4 cup butter in a large saucepan over medium heat. Add flour, whisking constantly; cook, whisking constantly, 1 minute. Gradually add 2 cups half-and-half; cook, whisking constantly, 3 minutes or until mixture is thickened. Stir flour mixture into shrimp mixture. Spoon into prepared baking dish.

Step 7

Stack reserved phyllo sheets, coating each sheet with cooking spray. Roll up, jellyroll fashion, starting at long end, and cut into 1/4-inch slices. Unroll each piece, and gently twist; arrange twists in a diamond pattern over casserole.

Step 8

Bake at 400° for 14 minutes or until golden. Let stand 10 minutes.

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