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Crab Puff Florentine




Source of Recipe


Chef2Chef newsletter


Recipe Introduction


Makes 8 servings


List of Ingredients




1 tablespoon butter
1 cup chopped red bell peppers
1/2 cup chopped onions
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 clean of shells
5 large eggs
1 cup grated Swiss cheese
20 sheets Athens or Apollo fillo dough
1/2 cup butter, softened

Recipe



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, 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. Prepare fillo pizza crust in greased 9" x 13" x 2" baking pan by following the directions for Pizza Crust on our Shapes & Uses page. After the first 5 layers of fillo sheets, spread half of crab mixture over fillo. Top with 5 fillo sheets and spread all of spinach mixture on top.

Layer with another 5 fillo sheets, spread with remaining crab mixture and top with last 5 fillo sheets. Brush with butter and score top fillo sheets in diamond shape. Bake in preheated 350 degree oven for 50 to 60 minutes or until puffed and golden brown.