Greek Croustade

[Guest guest]

ok here is ayummy one again! lol

niccii

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Greek Croustade

 

 

 

1 pkg frozen chopped spinach (10 ounces)

1/4 cup chopped onion

1 small clove garlic, minced

3 tablespoon margarine or butter

3 tablespoon 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 phyllo dough sheets, thawed (17x12; inches each)

1/2 cup butter or margarine, melted (1 sti; ck)

 

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 visable). Repeat

with remaining in reverse order they were placed. Drizzle remaining

butter over all. 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

 

Yield: 12 servings

 

 

 

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