Description
This elegant and flavorful entree features crab meat, spinach, two cheeses and more nestled between layers of flaky phyllo.
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 Phyllo Dough, thawed
- 1/2 cup butter, melted
Directions
In small skillet, melt 1 tablespoon butter, add red peppers, onions and mushrooms. 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 Phyllo sheets in the pan, buttering the sheets as you overlap.
Spread half of crab mixture over the phyllo. Top with 10 more additional sheets, buttering as you overlap. Spread the spinach mixture over it.
Layer with another 10 phyllo sheets, buttering the sheets and spread with remaining crab mixture. Top with the last 10 sheets of buttered phyllo.
Score in diamond shape. Bake in preheated 350°F oven for 50 to 60.
