Best Greek Croustade Recipes

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.

GREEK CROUSTADE

Steps:

• Cook the spinach according to the package directions; drain well, pressing out excess liquid. In a medium saucepan, cook onion in the 3 tablespoons butter or margarine till tender. Stir in the flour, tarragon, and pepper. Add milk all at once. Cook and stir till mixture s thickened and bubbly. Stir about half of the hot mixture into eggs; return all to saucepan. Stir in cheeses and spinach. Set aside. unroll the phyllo dough; remove 1 sheet of phyllo dough at a time. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly brush the first sheet with some of the remaining 1/2 cup butter or margarine. Fold phyllo in thirds lengthwise; brush the top with butter. Place one end of the folded sheet in the center of a 12- or 14-inch pizza pan, extending it over side of pan. Repeat with the remaining phyllo dough and butter, arrange strips spoke-fashion evening around pan. (The ends of each sheet will overlap in the center and be about 3 inches apart at outer ends.) Spread the spinach mixture in an 8-inch circle in the center of the pastry. starting with the last phyllo strip placed int he pan, lift the ends of the leaf up and bring it in toward the center 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 in center (filling should be visible). Repeat with the remaining phyllo strips in the reverse order in which they were placed in the pan. Drizzle any remaining butter or margarine over all. Bake in 375° oven for 30 to 35 minutes or till golden. Serve warm. Cut into wedges to serve. Nutrition facts per serving: 272 cal., 20 g total fat (12 g sat fat), 96 mg chol., 532 mg sodium, 15 g carbo, 0 g fiber, and 9 g pro. Daily Values: 32% vit A, 4% vit C, 13% calcium, and 8% iron.

GREEK CROUSTADE

Steps:

• Cook the spinach according to the package directions; drain well, pressing out excess liquid. In a medium saucepan cook onion in the 3 tablespoons butter or margarine until tender. Stir in the flour, tarragon, and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir about half of the hot mixture into eggs; return all to saucepan. Stir in cheeses and spinach. Set aside.
• Unroll the phyllo dough; remove 1 sheet of phyllo dough at a time. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly brush the first sheet with some of the 1/2 cup butter or margarine. Fold phyllo in thirds lengthwise; brush the top with butter.
• Place one end of the folded sheet in the center of a 12- or 14-inch pizza pan, extending it over side of pan. Repeat with the remaining phyllo dough and butter; arrange strips spoke-fashion evenly around pan. (The ends of each sheet will overlap in the center and be about 3 inches apart at outer ends.)
• Spread the spinach mixture in an 8-inch circle in the center of the pastry. Starting with the last phyllo strip placed in the pan, lift the end of the leaf up and bring it in toward the center 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 in center (filling should be visible).
• Repeat with the remaining phyllo strips in the reverse order in which they were placed in the pan. Drizzle any remaining butter or margarine over all. Bake in 375 degree F oven for 30 to 35 minutes or until golden. Serve warm. Cut into wedges to serve. Makes 10 appetizer servings.