Prep 40 mins
Cook 30 mins
This recipe uses phyllo dough instead of the usual pasta. I have had this interesting recipe hidden in the recesses of my file folder for more than 25 years and just rediscovered it. What a shame, since it's a fabulous, make ahead dish. Try chicken, or just veggies for an alternate filling.
- 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
- Thaw phyllo according to the instructions on the package.
- 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.
- Mix together the rest of the ingredients, except the phyllo and melted butter, folding in the garlic/spinach mix.
- Cut the phyllo lengthwise into 2 strips, stack and cover with some plastic wrap or a lightly dampened dish towel.
- 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.
- Fold the bottom edge of the phyllo over the filling.
- Fold the left edge of the phyllo strip over about 1/2 inch and brush with butter. Repeat with the right edge.
- Now roll up the pastry, egg roll style, stopping halfway through to brush the top with butter, then continue rolling pastry to the end.
- Place the roll seam side down on a greased baking sheet, brushing the top of the pastry with more butter.
- The recipe can be made to this point in the morning to be baked and completed that evening.
- Bake in a preheated 350°F oven until golden brown, about 30 minutes.
I selected and then made this recipe especially for my mother who adores crab and she loved it. I made the filling exactly to the recipe, except for using 4 cloves of garlic (I pretty well always up the garlic!), only about a ¼ teaspoon of salt, a ½ teaspoon of lemon juice and a ½ teaspoon of fresh dill. The instructions for making cannelloni rolls were so very clear, so I did feel kind of guilty not following them, but I was I keen to modify the recipe so that I could use my new electric pie maker, for the second time. The accompanying booklet recommends using shortcrust pasty for the base and puff pastry for the topping, so that’s what I did. Geema, I promise that next time I make the recipe, I’ll follow the instructions for making cannelloni. Meanwhile, all four of us thoroughly enjoyed these delicious crab, spinach and ricotta pies. I got 8 pies from the ingredients, so there are four more in the freezer. Always satisfying when you have enjoyed a dish so much! Thank you for another fabulous recipe!