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---------- Recipe via Meal-Master (tm) v8.02
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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