1/2 lb. med. shrimp
1/2 lb. sea scallops
1/2 lb. boneless salmon
2 carrots
1 med. onion
1 (10 oz.) pkg. frozen chopped spinach, thawed
butter
1/2 tsp. salt
1/4 tsp. dried sage
Dried bread crumbs
6 sheets phyllo dough

Preheat oven to 400 degrees. Cut up shrimp, scallops and salmon. slice carrots and dice onion, squeeze spinach dry. In skillet over medium heat, in 4 tbsp. butter, cook carrots and onion. Add spinach, seafood, salt, sage, cook until shrimp and scallops turn opaque. Add 1/4 cup bread crumbs.

Melt 4 tbsp. butter. On plastic wrap, place 1 sheet of phyllo. Brush phyllo with butter; sprinkle with 2 tsp. bread crumbs. Continue layering phyllo brushing with butter and sprinkling with crumbs. Starting with long side of phyllo, spoon mixture to cover about 1/4 of phyllo rectangle. From seafood side, roll phyllo, jelly roll fashion. Tuck ends under. Place roll seam side down on ungreased large cookie sheet. Brush with remaining butter. Bake 20 minutes or until golden. To serve cut strudel into slices. Makes 6 servings.