1 tablespoon butter
1 cup chopped red bell pepper
1/2 cup chopped onion
1/4 cup sliced mushrooms
salt and pepper — to taste 2 pounds fresh spinach
1 cup ricotta cheese
1 tablespoon chopped parsley
1 pound crab meat — picked over
5 large eggs
1 cup grated Swiss cheese
20 sheets Fillo dough
3/4 cup butter — softened
In small skillet, melt 1 Tbsps. butter, add rd peppers, onions and mushrooms. Saute until tender. Season with salt and pepper. Placei n large bowl and chill. Clean spinach and remove stems. Blanch in boiling salted water for 2 minutes. Remove, plunge into cold water. Remove and squeeze out excess moisture. Chop spinach. Mix spinach with ricotta cheese and parsley, season with salt and pepper. Set aside. Gently mix crab meat into chilled vegetable mixture. In small bowl, beat eggs and mix with Swisscheese. Gently fold into crab mixture. Prepare fillo pizza crust (See – Basic Instructions) in greased 9x13x2″ baking pan. After the first 5 layers of fillo sheets, spread half of crab mixture over fillo. Top with 5 fillo sheets and spead all of spinach mixture on top. Layer with another 5 fillo sheets, spead with remaining crab mixture and top with last 5 fillo sheets. Brush with butter and score to fillo sheets in diamond shape. Bake in preheated 350 F. over 50-60 minutes or until puffed and golden brown.