Title: Greek Croustade
Categories: Appetizer Cheese Vegetable
Yield: 12 Servings
| 1 | pk | Frozen chopped spinach (10 ounces) |
| 1/4 | c | Chopped onion |
| 1 | sm | Clove garlic, minced |
| 3 | tb | Margarine or butter |
| 3 | tb | Flour |
| 1/4 | ts | Crushed tarragon (optional) |
| 1/8 | ts | Fresh ground pepper |
| 1 | c | Milk |
| 2 | | Eggs, beaten |
| 1/2 | c | Creamed cottage cheese |
| 1 | c | Crumbled feta cheese |
| 10 | | Phyllo dough sheets, thawed (17x12 inches each) |
| 1/2 | c | Butter or margarine, melted (1 stick) |
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