Crab Cannelloni

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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.

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Steps

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Thaw phyllo according to the instructions on the package.

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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.

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Mix together the rest of the ingredients , except the phyllo and melted butter , folding in the garlic / spinach mix.

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Cut the phyllo lengthwise into 2 strips , stack and cover with some plastic wrap or a lightly dampened dish towel.

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For each pastry roll , take 2 strips from the stack and lay them out one on top of the other.

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Brush the top strip with melted butter.

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Place about 4 tablespoons of filling at the bottom of the strip.

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Fold the bottom edge of the phyllo over the filling.

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Fold the left edge of the phyllo strip over about 1 / 2 inch and brush with butter.

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Repeat with the right edge.

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Now roll up the pastry , egg roll style , stopping halfway through to brush the top with butter , then continue rolling pastry to the end.

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Place the roll seam side down on a greased baking sheet , brushing .

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Ingredients

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phyllo dough, spinach, ricotta cheese, green onions, parmesan cheese, butter, minced garlic clove, eggs, salt, crab