*  Exported from  MasterCook II  *
                         Woods Hole Seafood Strudel
 Recipe By     : The MBL Centennial Cookbook
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dishes                      Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    unsalted butter
    1      medium        onion -- chopped
      1/2  pound         mushroom -- sliced
    2      pounds        cooked shrimp, scallops, crab, or lobster -- cut up
    1      pound         white fish, (non oily) -- sauteed&flaked
    1      tablespoon    parsley -- chopped
    1      cup           ricotta cheese
    2                    eggs -- beaten
                         salt and pepper -- to taste
    8      sheets        phyllo dough
    8      tablespoons   unsalted butter -- melted
 Melt butter in a Dutch oven and saute onion and mushrooms until all liquid is go
 ne.  The final mixture should not be runny.  Add shellfish and fish and stir.  R
 emove from heat and add parsley, ricotta, eggs, salt, and pepper and mix well.	
 Preheat oven to 400^.
 Butter a large baking sheet or use a nonstick one.  Place 2 sheets of phyllo pas
 try on sheet and cover the rest with a damp cloth to prevent drying.  Brush the 
 pastry lightly with melted butter out to edges and repeat with remaining sheets,
   brushing every second one with butter.  Spoon seafood mixture in a long even sh
 ape down center of pastry; carefully fold pastry and roll into a strudel.  Tuck 
 ends under and brush with butter.
 Reduce oven heat to 375^ and bake strudel 30 minutes, until top is browned.  Bru
 sh top with butter twice during baking.  Cool slightly, slice, and serve.
 ~D. Rattray~
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