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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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SEAFOOD STRUDEL

From: Barbara Knezovich, McKeesport, PA
Primary category: Appetizers

Ingredients

1/2 lbs each shrimp, scallops and salmon
2 carrots, sliced thin
1 medium onion
1 10-oz package frozen spinach, thawed and drained
1/4 c bread crumbs
1/2 tsp salt
6 phyllo sheets
2 TBS butter

Procedure

Saute onions and carrots in butter. Add drained spinach. Add seafood and cook until fish is opaque. Remove from heat; add bread crumbs.

Layer phyllo sheets, brushing each layer with melted butter; repeat with all 6 layers. Sprinkle bread crumbs between each layer. Starting at the long end of the pastry, spoon on the seafood mixture.

Roll pastry; place seam-side down on a cookie sheet. Brush top with melted butter. Bake at 400° until brown. Let sit for approximately 5 minutes before slicing.

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Seafood Strudel - NOTES

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Seafood Strudel - REVIEWS

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