Greek Croustade Bhg 1983 Food

GREEK CROUSTADE [BHG 1983]

Steps:

• For filling
• In a saucepan cook onion in 2 tablespoons of butter until tender. Stir in flour, tarragon, and black pepper. Add milk all at once; cook and stir until thickened and bubbly. Stir half of hot mixture into egg; return all to saucepan. Cook and stir for 1 minute more (don't boil!) Remove from heat, stir in spinach and feta then set aside.
• -.
• Preheat oven to 375°F Brush a 12-inch pizza pan with some of the 1/3 cup melted butter; set aside. Unroll phyllo dough; remove 1 sheet of the phyllo dough at a time (As you work, cover remaining phyllo dough with plastic wrap to to prevent it from drying out) Lightly brush the first sheet with remainder of butter fold phyllo into thirds lengthwise to form a strip; brush the top butter. Place one end of strip in center of prepared pan, extending it over side of pan. Repeat with remaining phyllo dough and butter arranging strips spoke-fashion evenly around pan. (ends of strips will overlap in center and be about 3 inches apart at outer edges).

GREEK STYLE CROUSTADE

Steps:

• Cook spinach acc to pkg directions; drain well and squeeze out all liquid.
• In saucepan, cook onion in the 3 T butter; stir in flour, tarragon, and pepper.
• Add milk all at once;cook and stir until thick and bubbly.
• Stir half the hot mixture into eggs, return all to saucepan.
• Stir in spinach, cottage cheese and feta cheese.
• Brush 1 sheet of phyllo dough with butter, fold into thirds.
• Place one end in center of 14in pizza pan, extending sheet over the edge of the pan.
• Brush with butter.
• Repeat until all 10 sheets of dough are used.
• Make sure middle of pan is covered with dough.
• Place filling in an 8in circle at the center of pan.
• Starting with the last sheet you laid, lift end up and bring toward center, twist the end of the sheet, coil, and tuck under.
• Repeat with remaining sheets.
• Sheets will not meet in the center, center will be open.
• Drizzle any remaining butter over top.
• Bake at 375* for 35 minutes, until golden.
• Cut into wedges.