Directions

• Place 2 1/2 cups of water in a medium pot and bring up to a boil. Add Old Bay seasoning and stir to dissolve. Add shrimp and turn off heat. After 5 minutes the shrimp should all be pink, Remove shrimp with a slotted spoon and allow to cool. Reserve the the shrimp stock.
• For the filling, place a large skillet on your stovetop over medium heat and add the butter. Once melted, add your onions and cook while stirring occasionally for about 5 minutes or until translucent. Add flour, stir in and cook for a minute.
• Add the milk and parsley and stir in. Now add 2 cups of the shrimp stock and stir in and simmer until the sauce has thickened. Take off the heat and allow to cool to warm.
• Chop the shrimp into small pieces and add into your skillet along with the beaten eggs and stir to combine. Adjust seasoning if needed (add more Old Bay, some black pepper if needed).
• Take your thawed package of phyllo out of the fridge and allow 15 minutes to come to room temp.
  Take your phyllo out of the packaging and place a sheet of parchment paper on a baking tray. Pre-heat your oven to 350F. Lay your phyllo out on your work surface and cut the phyllo in to six equal strips, vertically.
• Lay out about 6 phyllo strips on your work surface, brush lightly with melted butter and then top each with another layer (again buttered). Place a rounded tsp. of filling at the bottom of each strip and fold over to the top right, then upwards, then to the left, etc. until you’ve completed the triangle at the top. Place on your baking tray.
• Repeat process until filling and phyllo are all used up. Brush the tops with butter and place in your pre-heated oven (middle rack) for about 20-25 minutes or until golden. Serve warm.