Crab Puff Savannah
Yield
12 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| 1 | cup |
sweet red bell peppers
chopped |
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
mushrooms
sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | pounds |
spinach
fresh |
|
| 1 | cup |
ricotta cheese
|
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | pound |
crab meat
picked over |
|
| 5 | large |
eggs
|
|
| 1 | cup |
swiss cheese
grated |
|
| 20 | sheets |
phyllo (filo) pastry sheets
|
*
|
| ¾ | cup |
butter
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 237 | ml |
sweet red bell peppers
chopped |
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
mushrooms
sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 907.2 | g |
spinach
fresh |
|
| 237 | ml |
ricotta cheese
|
|
| 15 | ml |
parsley leaves
chopped |
|
| 453.6 | g |
crab meat
picked over |
|
| 5 | large |
eggs
|
|
| 237 | ml |
swiss cheese
grated |
|
| 2E+1 | sheets |
phyllo (filo) pastry sheets
|
*
|
| 177 | ml |
butter
softened |
|
Directions
In small skillet, melt 1 Tbsps. butter, add rd 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, 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 crab meat into chilled vegetable mixture.
In small bowl, beat eggs and mix with Swisscheese.
Gently fold into crab mixture.
Prepare fillo pizza crust (See - Basic Instructions) in greased 9x13x2 inch baking pan.
After the first 5 layers of fillo sheets, spread half of crab mixture over fillo.
Top with 5 fillo sheets and spead all of spinach mixture on top.
Layer with another 5 fillo sheets, spead with remaining crab mixture and top with last 5 fillo sheets.
Brush with butter and score to fillo sheets in diamond shape.
Bake in preheated 350℉ (180℃). over 50 to 60 minutes or until puffed and golden brown.
