SEAFOOD STRUDEL
From: Barbara Knezovich, McKeesport, PA
Primary category: Appetizers
2 carrots, sliced thin
1 medium onion
1 10-oz package frozen spinach, thawed and drained
1/4 c bread crumbs
1/2 tsp salt
6 phyllo sheets
2 TBS butter
Primary category: Appetizers
Ingredients
1/2 lbs each shrimp, scallops and salmon2 carrots, sliced thin
1 medium onion
1 10-oz package frozen spinach, thawed and drained
1/4 c bread crumbs
1/2 tsp salt
6 phyllo sheets
2 TBS butter
Procedure
Saute onions and carrots in butter. Add drained spinach. Add seafood and cook until fish is opaque. Remove from heat; add bread crumbs.
Layer phyllo sheets, brushing each layer with melted butter; repeat with all 6 layers. Sprinkle bread crumbs between each layer. Starting at the long end of the pastry, spoon on the seafood mixture.
Roll pastry; place seam-side down on a cookie sheet. Brush top with melted butter. Bake at 400° until brown. Let sit for approximately 5 minutes before slicing.
