tml> RECIPE: Greek croustade » »
Greek croustade Recipe
Greek croustade Recipe
Bread & Baked Goods
Desserts & Sweets
Fruits & Vegetables
Holiday Dishes
Main Dishes
Special Diets
Side Dishes
Snacks & Appetizers
Soups, Stews & Stuff
Condiments & Spices



Greek croustade

Home > Main Dishes > Egg Recipes > Greek croustade
Most Popular Recipes
Spicy italian prune-plum cake
Carrot cake with an indian flavor- madhur jaffrey
Pierogi fillings, cheese
Eggs bene-lox
Cathe's crawfish quiche
Baked fluffy orange french toast **
49er christmas bread
Abraysham kabaub ( silk kebab)

Greek croustade Recipe
1 pk Frozen chopped spinach
           - (10 ounces)
    1/4 c  Chopped onion
      1 sm Clove garlic, minced
      3 tb margarine or butter
      3 tb flour
    1/4 ts Crushed tarragon (optional)
    1/8 ts Fresh ground pepper
      1 c  Milk
      2    Eggs, beaten
    1/2 c  Creamed cottage cheese
      1 c  Crumbled feta cheese
     10    Phyllo dough sheets, thawed
           - (17x12 inches each)
    1/2 c  butter or margarine, melted
           - (1 stick)
  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.  (The ends of sheets will overlap in
  center and be approximately 3 inches apart at outer ends.)  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 (center should be visable).  Repeat with remaining
  in reverse order they were placed.  Drizzle remaining butter over all.
  Bake in 375 degree oven 35 to 40 minutes or until golden.  Serve warm or
  cool.  Cut into wedges to serve.  Makes 10 to 12 servings.
  Preparation time: 20 minutes            Baking time: 35 to 40 minutes

More Free Recipes
Poached eggs with chipotle sauce
Aebleskiver(danish pancake balls)
Welsh cakes
Diabetic fruit cookies
Artichoke squares #1
Seafood rice salad new orleans
Chili brunch(inn)
Steamed carrot pudding
Corned beef quiche
Carrot cake with an indian flavor- madhur jaffrey
Holiday appetizer quiche
Sourdough pancakes or waffles
Almond bread - machine
Auntie van's christmas cookies
Biscota thipla me marmelada (sandwich cookies w/marmalade)
Chinese eggs
Six-minute souffle
Cheddar cheese meatloaf c/p
Dutch apple pancake
Eggs in green sauce



Free recipe: Greek croustade (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
Add / Correct Recipe
Contact Us Page
© 2004 Free Greek croustade Recipe, Quick, Easy