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!
