Crab Cannelloni
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
649
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).