Greek Croustade
Ingredients
- 1 each ounce) package frozen chopped spinach
- 0.3 cup chopped onion
- 1 each clove garlic, minced
- 3 tbsp butter or margarine
- 3 tbsp flour
- 0.3 tsp crushed tarragon (optional)
- 1/8 tsp fresh ground pepper
- 1 cup milk
- 2 each eggs, beaten
- 0.5 cup creamed cottage cheese
- 1 cup crumbled feta cheese
- 10 each (17 x 12-inch) single phyllo dough sheets, thawed
- 0.5 cup (1 stick) butter or margarine, melted
Instructions
- 1
Cook spinach according to directions; drain well, pressing out excess liquid.
- 2
In saucepan, cook onion and garlic in 3 tablespoons butter or margarine until tender.
- 3
Stir in flour, tarragon and pepper.
- 4
Add milk all at once.
- 5
Cook and stir until mixture is thickened.
- 6
Stir half of mixture into eggs; return egg mixture into remaining sauce.
- 7
Add cheeses and spinach; set aside.
- 8
Unroll phyllo dough; cover with dampened towel.
- 9
Remove 1 sheet of dough; brush lightly with some of the 1/2 cup melted butter.
- 10
Fold the sheet in thirds lengthwise; brush top with butter.
- 11
Place one end of the folded sheet in center of a 12- or 14-inch pizza pan, extending it over the side of the pan.
- 12
Repeat buttering of remaining phyllo dough, arranging strips spoke fashion evenly around pan. (The ends of sheets will overlap in center and be approximately 3 inches apart at outer ends.) Spread spinach mixture in an 8-inch circle in center of pastry.
- 13
Starting with the last sheet of dough placed in pan, lift end of leaf up and bring toward center of filling.
- 14
Holding end with both hands, twist ends several times; coil and tuck end under to from a rosette.
- 15
Lay rosette over filling, leaving a 3-inch circle in center (center should be visible).
- 16
Repeat with remaining in reverse order they were placed.
- 17
Drizzle remaining butter over all.
- 18
Bake at 375 degrees F for 35 to 40 minutes or until golden.
- 19
Serve warm or cool.
- 20
Cut into wedges to serve.