The final mixture should not be runny. Add shellfish and fish and stir. Remove from heat and add parsley, ricotta, eggs, salt, and pepper and mix well. Place 2 sheets of phyllo pastry on sheet and cover the rest with a damp cloth to prevent drying. Brush the pastry lightly with melted butter out to edges and repeat with remaining sheets, brushing every second one with butter.
Tuck ends under and brush with butter.
Brush top with butter twice during baking. Cool slightly, slice, and serve.