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Shrimp and Spinach Phyllo Rolls

24 rolls


Low Sodium

Nutritional Facts Per Serving

3.7 g
3.1 g
0.4 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 59
  • Fat 3.6 g
    • Saturated   1.4 g
    • + Trans 
  • Cholesterol 32 mg
  • Sodium   111 mg
  • Carbohydrate 3.1 g
    • Fibre   0.4 g
    • Sugars  
  • Protein 3.7 g
    • Vitamin A 8 %
    • Vitamin C 2 %
    • Calcium 4 %
    • Iron 4 %


Combine the first 8 ingredients in a bowl. Line a baking sheet with parchment paper. Place the oven-rack in the middle of the oven. Preheat the oven to 375 degrees F. Place a sheet of the phyllo pastry on a work surface, with widest side horizontally in front of you. Brush lightly with olive oil and top with another sheet of phyllo. Take half of the shrimp-spinach mixture and make a narrow, lengthwise row of it at the bottom end of the pastry closest to you. Carefully roll the pastry up into a long cylinder. Brush the top of the roll lightly with olive oil. With a sharp, serrated knife, carefully cut the cylinder into 12 pieces and set them on the baking sheet. Cover the prepared rolls with plastic wrap while you repeat the process with the remaining phyllo pastry and shrimp-spinach mixture. Bake the rolls for 20 to 25 minutes, or until puffed and golden. Serve with tzatziki sauce for dipping.

Serving Suggestions

Although we sell small tubs of tzaziki in our deli department, you can make your own to serve alongside the phyllo rolls for dipping. To do so, combine 1/2 cup yogurt, 1/4 cup sour cream, 2 chopped garlic cloves, 1 Tbsp. chopped fresh dill along with salt, pepper and lemon juice to taste, in a bowl. Coarsely grate 1/2 of a medium-sized English cucumber and squeeze all the excess water out of it. Stir the cucumber into the yogurt mixture and your tzaziki is ready.

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