Greek croustade
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Greek croustade
  Greek    Appetizers    Vegetables  
Last updated 6/12/2012 12:57:22 AM. Recipe ID 19883. Report a problem with this recipe.
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      Title: Greek croustade
 Categories: Appetizers, Cheese/eggs, Vegetables
      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
 




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Recipe ID 19883 (Apr 03, 2005)

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