Crab Cannelloni

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 lb phyllo dough
• 1 cup cooked spinach
• 1 1/2 cups ricotta cheese
• 3 green onions, chopped
• 1/3 cup grated parmesan cheese
• 1 1/2 tablespoons butter
• 1 minced garlic clove
• 2 eggs
• 1/2 teaspoon salt
• 1/2 lb crab or 1/2 lb surimi
• 1/4 cup butter, melted

Recipe

• 1 thaw phyllo according to the instructions on the package.
• 2 melt the butter in a skillet and saute the garlic for a few minutes, then add the spinach and cook until the spinach is dry.
• 3 mix together the rest of the ingredients, except the phyllo and melted butter, folding in the garlic/spinach mix.
• 4 cut the phyllo lengthwise into 2 strips, stack and cover with some plastic wrap or a lightly dampened dish towel.
• 5 for each pastry roll, take 2 strips from the stack and lay them out one on top of the other. brush the top strip with melted butter. place about 4 tablespoons of filling at the bottom of the strip.
• 6 fold the bottom edge of the phyllo over the filling.
• 7 fold the left edge of the phyllo strip over about 1/2 inch and brush with butter. repeat with the right edge.
• 8 now roll up the pastry, egg roll style, stopping halfway through to brush the top with butter, then continue rolling pastry to the end.
• 9 place the roll seam side down on a greased baking sheet, brushing the top of the pastry with more butter.
• 10 the recipe can be made to this point in the morning to be baked and completed that evening.
• 11 bake in a preheated 350°f oven until golden brown, about 30 minutes.