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Longfellows Phyllo Triangles
  • 2 pounds fresh spinach
  • 3 pounds ricotta cheese
  • 4 cloves fresh garlic
  • 2 medium onions
  • 2 pounds backfin crab meat
  • nutmeg to taste
  • salt and pepper to taste
  • phyllo pastry sheets
  • clarified butter
Destem, coarsely chop, and briefly steam the spinach. Drain and let cool. Chop and grind the garlic into a paste with salt to absorb some of the oils from the garlic. Chop the onions coarsely, saute lightly in clarified butter, and cool. Combine all ingredients except phyllo and let rest for 1 hour. Lay out two sheets of phyllo and cut into five strips, making four cuts. Brush strips with clarified butter. Place 2 ounces of mixture in a ball at the bottom of each of the five strips. With each strip, fold from corner to corner until the end of the phyllo folds like a flag, continue folding, covering each edge of the triangle. Seal the ends with a brush of butter. Bake at 450 degrees for 8 to 10 minutes until lightly browned. Makes 60 2-ounce triangles.
This recipe is as great as an appetizer as it is as a main course. Either way, they all find a way to disappear.
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