|
PHYLLO CRAB PUFF SAVANNAH  Ingredients
1 tablespoon butter
1 cup red bell peppers, chopped
1/2 cup onions, chopped
1/4 cup mushrooms, sliced
Salt and pepper to taste
2 pounds fresh spinach
1 cup ricotta cheese
1 tablespoon chopped parsley
1 pound crabmeat, picked clean of shells (or canned)
5 eggs
1 cup Swiss cheese, grated
40 sheets Athens Fillo Dough, thawed
1/2 cup butter, melted In small skillet, melt 1 tablespoon butter, add red peppers, onions andmushrooms. Sauté until tender. Season with salt and pepper. Place in large bowl and chill.
Clean spinach and remove stems. Blanch in boiling salted water for 2 minutes. Remove and plunge into cold water. Remove and squeeze out excess moisture. Chop spinach.
Mix spinach with ricotta cheese and parsley; season with salt and pepper. Set aside.
Gently mix crabmeat into chilled vegetable mixture.
In small bowl, beat eggs and mix with Swiss cheese. Gently fold into crab mixture. Butter a 9"x 13"x 2" pan. Overlap 10 fillo sheets in the pan, buttering the sheets as you overlap.
Spread half of crab mixture over the fillo. Top with 10 more additional sheets, buttering as you overlap. Spread the spinach mixture over it.
Layer with another 10 fillo sheets, buttering the sheets and spread with remaining crab mixture. Top with the last 10 sheets of buttered fillo. Score in diamond shape. Bake in preheated 350ºF oven for 50 to 60
Yield: 8 to 12 servings
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
|
|