Greek Style Croustade

"Serve this as a meal or cut it small and make it into appetizers."
 
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Ready In:
1hr
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Cook spinach acc to pkg directions; drain well and squeeze out all liquid.
  • In saucepan, cook onion in the 3 T butter; stir in flour, tarragon, and pepper.
  • Add milk all at once;cook and stir until thick and bubbly.
  • Stir half the hot mixture into eggs, return all to saucepan.
  • Stir in spinach, cottage cheese and feta cheese.
  • Brush 1 sheet of phyllo dough with butter, fold into thirds.
  • Place one end in center of 14in pizza pan, extending sheet over the edge of the pan.
  • Brush with butter.
  • Repeat until all 10 sheets of dough are used.
  • Make sure middle of pan is covered with dough.
  • Place filling in an 8in circle at the center of pan.
  • Starting with the last sheet you laid, lift end up and bring toward center, twist the end of the sheet, coil, and tuck under.
  • Repeat with remaining sheets.
  • Sheets will not meet in the center, center will be open.
  • Drizzle any remaining butter over top.
  • Bake at 375* for 35 minutes, until golden.
  • Cut into wedges.

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RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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