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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!