*  Exported from  MasterCook  *
 
                             Crab Puff Savannah
 
 Recipe By     : Marvis T. Hinson/Award Winning Fillo Dough Recipes 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cheese                           Crab
                 Eggs                             Filo
                 Main Dishes                      Seafood
                 Spinach
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    butter
    1      cup           chopped red bell pepper
      1/2  cup           chopped onion
      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 over
    5      large         eggs
    1      cup           grated Swiss cheese
   20      sheets        Fillo dough
      3/4  cup           butter -- softened
 
 In small skillet, melt 1 Tbsps. butter, add rd peppers, onions and mushrooms.
 Saute until tender. Season with salt and pepper. Placei n 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
 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 F. over 50-60 minutes or until puffed
 and golden brown. 
 
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 NOTES : Marvis T. Hinson is an instructor of Culinary Arts, Savannah Techical
 School, Savannah, GA
 Formatted by Bob b1744@aol.com