Greek Croustade

By lschull

Ingredients

• 1 package frozen chopped spinach
• 1/4 cup chopped onion
• 3/4 cup margarine
• 3 tbsp. flour
• 1/4 tsp. dried tarragon
• 1/8 tsp. pepper
• 1 cup milk
• 2 beaten eggs
• 1 cup cream-style cottage cheese
• 1/2 cup crumbled feta
• 10 sheets phyllo pastry

Details

Servings 16

Preparation

Step 1

Cook spinach according to package directions; drain well, pressing out excess liquid. In saucepan, cook onion in 3 tbsp. margarine until tender. Stir in flour, tarragon and pepper. Add milk; cook and stir until mixture is thickened and bubbly. Stir about half of hot mixture into eggs. Return all to saucepan. Stir in cheeses and drained spinach. Set aside.

Unroll phyllo dough. Remove 1 sheet of phyllo; brush lightly with some of the remaining margarine. Fold in thirds lengthwise; brush top with margarine. Place one end of folded sheet in centre of a 12 inch pizza pan, extending it over side of pan. Repeat with remaing phyllo dough and margarine; arrange strips spoke-fashion evenly around pan.

Spread spinach mixture in an 8 inch circle in centre of pastry. Lift end of 1 folded phyllo strip and bring toward centre of filling. Holding end with both hands, twist end several times; coil and tuck end under to form a rosette. Lay rosette over filling, leaving a 3 inch circle of filling visible in centre. Repeat with remaining strips.

Drizzle any remaining margarine over all. Bake in a 375 degree oven for 35 to 40 minutes or until golden. Cut into wedges. Serve warm.