Recipe ingredients
- 1 (10 ounce) package frozen chopped spinach
- 1/4 cup chopped onion
- 1 small clove garlic, minced
- 3 tablespoons butter or margarine
- 3 tablespoons flour
- 1/4 teaspoon crushed tarragon (optional)
- 1/8 teaspoon fresh ground pepper
- 1 cup milk
- 2 eggs, beaten
- 1/2 cup creamed cottage cheese
- 1 cup crumbled feta cheese
- 10 (17 x 12-inch) single phyllo dough sheets, thawed
- 1/2 cup (1 stick) butter or margarine, melted
Recipe method
- Cook spinach according to directions. Drain well, pressing out excess liquid.
- In saucepan, cook onion and garlic in 3 tablespoons butter or margarine until tender.
- Stir in flour, tarragon and pepper. Add milk all at once. Cook and stir until mixture is thickened.
- Stir half of mixture into eggs. Return egg mixture into remaining sauce. Add cheeses and spinach. Set aside.
- Unroll phyllo dough. Cover with dampened towel.
- Remove 1 sheet of dough. Brush lightly with some of the 1/2 cup melted butter.
- Fold the sheet in thirds lengthwise. Brush top with butter.
- Place one end of the folded sheet in center of a 12- or 14-inch pizza pan, extending it over the side of the pan.
- Repeat buttering of remaining phyllo dough, arranging strips spoke fashion evenly around pan.
- Spread spinach mixture in an 8-inch circle in center of pastry.
- Starting with the last sheet of dough placed in pan, lift end of leaf up and bring toward center of filling.
- Holding end with both hands, twist ends several times. Coil and tuck end under to from a rosette.
- Lay rosette over filling, leaving a 3-inch circle in center.
- Repeat with remaining in reverse order they were placed.
- Drizzle remaining butter over all.
- Bake at 375 degrees F for 35 to 40 minutes or until golden.
- Serve warm or cool. Cut into wedges to serve.
Other greek recipes:
Greek croustade recipe
|
