6 ounces Brie cheese, rind removed, and cut into 1/4-inch cubes
2-1/2 cups finely chopped peeled ripe pears
1/2 cup thinly sliced green onions
1/2 cup diced fully cooked ham
2 teaspoons lemon juice
1 garlic clove, minced
14 sheets phyllo dough (14 inches x 9 inches)
3/4 cup butter, melted
In a large bowl, combine the first eight ingredients; set aside.
Place one sheet of phyllo dough on a work surface; brush with butter. Repeat with 6 more sheets of phyllo, brushing each layer with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
Spread half of crab filling to within 1 in. of edges. Fold the two short sides over filling. Starting with the long side, roll up jelly-roll style.
Transfer to a greased 15x10x1-in. baking pan. Brush top with butter; score top lightly at 1-in. intervals. Repeat with remaining phyllo, butter and filling.
Bake at 375° for 20-25 minutes or until golden brown. Let stand for 5 minutes. Cut into slices along scored lines.