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Greek Croustade
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(10 ounce) package frozen chopped spinach
/4 cup chopped onion
small clove garlic, minced
tablespoons butter or margarine
tablespoons flour
/4 teaspoon crushed tarragon (optional)
/8 teaspoon fresh ground pepper
cup milk
eggs, beaten
/2 cup creamed cottage cheese
cup crumbled feta cheese
0 (17 x 12−inch) single phyllo dough sheets, thawed
/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.
Greek Croustade
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