Greek Croustade Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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 visable). Repeat with remaining in reverse order they were placed. Drizzle remaining butter over all.

Step 6

Bake in 375 degree oven 35 to 40 minutes or until golden. Serve warm or cool. Cut into wedges to serve. Makes 10 to 12 servings.

Preparation time: 20 minutes Baking time: 35 to 40 minutes

Things You'll Need

  • 1pk Frozen chopped spinach
  • - (10 ounces)
  • 1/4c Chopped onion
  • 1sm Clove garlic, minced
  • 3tb Margarine or butter
  • 3tb Flour
  • 1/4ts Crushed tarragon (optional)
  • 1/8ts Fresh ground pepper
  • 1c Milk
  • 2 Eggs, beaten
  • 1/2c Creamed cottage cheese
  • 1c Crumbled feta cheese
  • 10 Phyllo dough sheets, thawed
  • - (17x12 inches each)
  • 1/2c Butter or margarine, melted
  • - (1 stick)

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