Try these easy entrees using Athens® and Apollo fillo dough.
PHYLLO CRAB PUFF SAVANNAH
Ingredients1 tablespoon butter1 cup red bell peppers, chopped1/2 cup onions, chopped1/4 cup mushrooms, slicedSalt and pepper to taste2 pounds fresh spinach1 cup ricotta cheese1 tablespoon chopped parsley1 pound crabmeat, picked clean of shells (or canned)5 eggs1 cup Swiss cheese, grated40 sheets Athens Fillo Dough, thawed1/2 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