Featuring spinach, ricotta cheese and crab meat, the golden-brown puff pastries will be a hit at your next gathering.
- 1 tablespoon butter
- 1 cup chopped red bell peppers
- 1/2 cup chopped onions
- 1/4 cup sliced mushrooms
- Salt and pepper to taste
- 2 pounds fresh spinach
- 1 cup ricotta cheese
- 1 tablespoon chopped parsley
- 1 pound crab meat, picked clean of shells
- 5 large eggs
- 1 cup grated Swiss cheese
- 20 sheets Athens® Phyllo Dough (14 x 18), thawed
- 1/2 cup butter, softened
In small skillet, melt 1 tablespoon butter; add red peppers, onions and mushrooms. Saute 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, 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.
Prepare Phyllo pizza crust in greased 9″ x 13″ x 2″ baking pan by following the directions for pizza crust linked to the right.
After the first 5 layers of Phyllo sheets, spread half of crab mixture over Phyllo. Top with 5 Phyllo sheets and spread all of spinach mixture on top.
Layer with another 5 Phyllo sheets, spread with remaining crab mixture and top with last 5 Phyllo sheets. Brush with butter and score top Phyllo sheets in diamond shape.
Bake in preheated 3501/4F oven for 50 to 60 minutes or until puffed and golden brown.