SEAFOOD STRUDEL

l tbsps. butter
l med onion chopped
l/2 lb. mushrooms sliced
2 lbs. cooked shrimp, scallops, crab or lobster cut up
l lb. white fish sautted and flakes
l tbsp. parsley chopped
l cup ricotta cheese
2 eggs beaten
s&p to taste
8 sheets phyllo dough
8 tbsps. butter melted
Melt butter in a Dutch oven and saute onion and mushrooms until all liquid is gond. The final mixture
should no be runny. Add shellfish and fish and stir. Remove from heat and add parsley, ricctta, eggs
salt and pepper nad mix well. Prehat oven 400. Butter a large baking sheet or use a nonstick one. Place
2 sheets of phyllo pastry on sheet and cover the rest with a damp cloth to prevent drying. Brush the
pastry lightly with melted butter out to edges and repeat with remaining sheets, brushing every second
one with butter. Spoon seafoodmix in a long even shape down center of pastry; carefully fold pastry
and roll into a strudel. Tuck ends under and brush with butter. Reduce oven heat to 375 and bake strudel
30 mins. until top is browned. Brush top with butter twice during baking. Cool slightly, slice and serve.
Serves 6 About.com