Monday, August 4, 2008

Greek Croustade

1/2 (10 oz.) pkg. frozen chopped spinach
1/4 c. chopped onion
2 tbsp. butter
2 tbsp. plain flour
1/2 tsp. dried tarragon, crushed
pinch pepper
1/2 cup. milk
2 beaten eggs
3/4 cup. crumbled feta cheese
10 sheets phyllo dough
1/3 c. melted butter
For filling, cook spinach according to directions; drain well, with hands press out excess liquid. Cook onion in 3 tablespoons butter until tender. Stir in flour, tarragon, and pepper. Add milk, cook and stir until thickened and bubbly. Stir about half of mixture into eggs; return all to saucepan. Stir in spinach and cheeses. Set aside. Unfold phyllo dough; remove one sheet. Cover remaining phyllo dough with damp towel while working. Brush the one phyllo dough sheet lightly with some of the 1/2 cup butter. Place one end of the folded sheet in the center of a 12-14 inch pizza pan, extending the other end over the side of the pan. Repeat this with phyllo and butter and arrange strips in spoke fashion evenly around the pan. Spread the filling in an 8-inch circle in the center of phyllo dough. Starting with the last phyllo strip, lift the extended end and twist it and then coil it to center so spinach mixture (it will look like a rosette). Lightly press it down. Repeat this all the way around. Drizzle with any remaining butter. Bake in a degree oven for 35 to 40 minutes or until top is golden brown. Serve warm and cut like a pizza wedge.

No comments: