| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Phyllo sheets |
| 1/4 |
c |
Flour |
| 1 |
cn |
Evaporated milk |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper; freshly ground |
| 1/2 |
lb |
Butter. melted |
| 12 |
oz |
Artificial crab chunks |
| 1 |
lb |
Shrimp; steamed and shelled |
| 1 |
sm |
Lobster;. shelled and chopped |
| 1/4 |
c |
Chopped fresh parsley |
| 1/8 |
c |
Chopped fresh dill |
| 1 |
c |
Cottage cheese |
| 1 |
lb |
Feta cheese |
| 4 |
oz |
Cream cheese |
| 5 |
|
Eggs; beaten |
INSTRUCTIONS
Source-me (Copyright 1997. L. J. Spencer, Jr. Anyone may publish this
recipe with written permission provided that the author is noted and a copy
of the publication it appears in is forwarded to him.)
Mix flour, milk, salt and pepper together. Cook over low heat until thick.
Remove from heat.
Divide phyllo sheetts in half.
Brush pan with butter. Brush a sheet of pyllo with butter. Place in a large
deep cake pan. Repeat until 1/2 of pyllo is used.
Mix thick sauce, parsley, dill, seafood and cheeses together. Add eggs and
blend well. Pour over buttered phyllo sheets.
Using second half of phyllo sheets., repat buttering and place over
mixture, brushing top with all of the remaining butter, if any.
Place in a 325 degree F. oven until golden brown. Leave sit for 15 mins.
Cut into squares and serve with a green salad, tomato wedges with fresh
chopped basil and a nice chardonnay. Posted to TNT - Prodigy's Recipe
Exchange Newsletter by Uduido@aol.com on Sep 3, 1997
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