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Star Chef Todd Gray on StarChefs


Crispy “Cannelloni” of Shrimp, Bacon, and Spinach
Chef Todd Gray of Equinox — Washington, D.C.
Adapted by StarChefs

Yield: 6 servings


  • 6 sheets of Feuille de Briq pastry (see note below)
  • ½ cup egg wash
  • 2 shallots, sliced
  • 12 jumbo shrimp, peeled, deveined, and diced
  • ¼ cup applewood bacon, diced
  • 2 cups baby spinach
  • 1 Tablespoon grapeseed oil
  • ¼ cup ricotta cheese
  • 2 Tablespoons parmesan cheese, grated
  • Salt and pepper, to taste


In a medium sauté pan, heat olive oil to medium temperature. Add bacon, shrimp, shallots, spinach and cook for 5 minutes. Season to taste. Remove from heat, drain mixture and allow to cool. Once cool, roughly chop spinach mixture. In a mixing bowl, combine spinach mixture with ricotta and parmesan cheeses.

Lay pastry sheets on flat work surface and brush with egg wash. Place a small spoonful of filling in center of sheet. Roll pastry around filling to form a cigar shape. Place prepared “cannelloni” on a cookie sheet and bake in a 350-degree oven until golden brown, approximately 10-12 minutes. Remove, cool slightly and cut on the bias. Serve as a canapé or use to garnish a salad.

Note: Feuille de Briq pastry is a very, very thin dough which Moroccans use to make their traditional Bstilla pie. This pastry may be found in North African food stores. Phyllo dough may be substituted. You will need 3 sheets of phyllo dough, cut in half to form six squares.