Greek Spinach and Shrimp Croustade

By akselden

Ingredients

• 1/4 cup chopped onion
• 3 tbsp. butter or margarine
• 3 tbsp. flour
• 3/4 tsp. dill
• 1/2 tsp. oregano
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1 cup milk
• 2 eggs, beaten
• 1 10-oz. pkg. frozen chopped spinach, cooked and drained
• 1/2 lb. cooked shrimp, shells and tails removed
• 1 cup cream-style cottage cheese
• 1/2 cup crumbled feta cheese
• 10 sheets frozen phyllo dough, thawed
• 1/4 cup butter, melted

Preparation

Step 1

In a medium saucepan, saute onion in 3 tbsp. butter until tender. Stir in flour, dill, oregano, salt, nutmeg and pepper. Cook for several minutes, then stir in milk. cook until thickened and bubbly. Slowly stir half of mixture into eggs; add back into saucepan. Squeeze excess moisture out of spinach; add to saucepan with shrimp, cottage cheese and feta cheese. Set aside. Open phyllo dough pkg. Remove one sheet and cover rest with a damp towel. Using the 1/4 cup melted butter, brush dough sheet lightly; fold in thirds lengthwise. Brush the top with butter.
Place one end in the center of a 12 or 14 inch pizza pan, leaving the other end extended over the end of the pan. Repeat this process with remaining phyllo dough, arranging strips in a spoke design around the pan (the inner ends of each dough sheet will overlap in the center and the outer ends will be about 3 inches apart).
Place the filling in a 9 inch circle in center of dough. Starting with the last dough strip placed in the pan, fold the strip in half over the filling. Loosely coil the top end to form a rosette. Press the rosette into the filling, leaving a 3-inch circle of filling in the center uncovered. Repeat with remaining dough strips. Brush with any remaining butter.
Bake at 375 degrees for 35 to 40 minutes or until golden brown. cut into wedges; serve warm or at room temperature. Makes 10 to 12 appetizer servings.