Greek Croustade Recipe
Greek Croustade
1 (10 ounce) package frozen chopped spinach
1/4 cup chopped onion
1 small clove garlic, minced
3 tablespoons butter or margarine
3 tablespoons flour
1/4 teaspoon crushed tarragon (optional)
1/8 teaspoon fresh ground pepper
1 cup milk
2 eggs, beaten
1/2 cup creamed cottage cheese
1 cup crumbled feta cheese
10 (17 x 12-inch) single phyllo dough sheets, thawed
1/2 cup (1 stick) butter or margarine, melted
Cook spinach according to directions; drain well, pressing out excess liquid
In saucepan, cook onion and garlic in 3 tablespoons butter or margarine until tender
Stir in flour, tarragon and pepper
Add milk all at once
Cook and stir until mixture is thickened
Stir half of mixture into eggs; return egg mixture into remaining sauce
Add cheeses and spinach; set aside
Unroll phyllo dough; cover with dampened towel
Remove 1 sheet of dough; brush lightly with some of the 1/2 cup melted butter
Fold the sheet in thirds lengthwise; brush top with butter
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
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
Starting with the last sheet of dough placed in pan, lift end of leaf up and bring toward center of filling
Holding end with both hands, twist ends several times; coil and tuck end under to from a rosette
Lay rosette over filling, leaving a 3-inch circle in center (center should be visible)
Repeat with remaining in reverse order they were placed
Drizzle remaining butter over all
Bake at 375 degrees F for 35 to 40 minutes or until golden
Serve warm or cool
Cut into wedges to serve
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