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Greek Croustade

 
Greek Croustade
329

Yield

12

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

1 package spinach
chopped, frozen, (10 ounces)
¼ cup onions
chopped
1 clove garlic
minced
3 tablespoons margarine
or butter
3 tablespoons all-purpose flour
¼ teaspoon tarragon leaves
crushed, optional
*
teaspoon black pepper
fresh, ground
*
1 cup milk
2 large eggs
beaten
½ cup cottage cheese
creamed
*
1 cup feta cheese
crumbled
10 each phyllo (filo) pastry sheets
thawed, 17 x 12 inches each
*
½ cup butter
or margarine,

Directions

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 ½ 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℉ (190℃) 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

 

* not incl. in nutrient facts

Reviews

+2

over 7 years

Fantastic recipe! The flavor was just outstanding and super delicious. I did a few changes: First, our phyllo sheets were not long enough, so it didn't turn out too rosette; second, we used ricotta cheese instead of cottage; third, we added extra olive oil packed sun-dried tomatoes to give extra zing; also I did add a lot more garlic than recipe ordered. The croustade turned out golden, brown and crisp outside, creamy, moist and cheesy inside. It took us about 10 minutes to finish up the whole croustade. Absolutely delicious!

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 16281% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 271mg 11%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 54% Vitamin C 12%
Calcium 12% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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