Greek Croustade

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Servings: 4 servings Difficulty: Advanced
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A flaky, golden phyllo pastry tart filled with creamy spinach, feta, and herbs.
Greek Croustade recipe image

This elegant Greek Croustade transforms simple ingredients into a stunning centerpiece appetizer or light main course. The star is a rich, creamy filling of sautéed spinach, sharp feta cheese, and cottage cheese, bound together with a velvety white sauce infused with tarragon. Encased in layers of buttery, crisp phyllo dough arranged in a beautiful rosette pattern, every bite offers a delightful contrast between the tender, savory filling and the shattering pastry crust. It’s perfect for holiday gatherings, potlucks, or a sophisticated dinner party starter.

Greek Croustade recipe image
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Greek Croustade

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 285
Dietary:
V Vegan

Description

This elegant Greek Croustade transforms simple ingredients into a stunning centerpiece appetizer or light main course. The star is a rich, creamy filling of sautéed spinach, sharp feta cheese, and cottage cheese, bound together with a velvety white sauce infused with tarragon. Encased in layers of buttery, crisp phyllo dough arranged in a beautiful rosette pattern, every bite offers a delightful contrast between the tender, savory filling and the shattering pastry crust. It's perfect for holiday gatherings, potlucks, or a sophisticated dinner party starter.

Directions

  1. Cook frozen spinach according to package directions; drain well, pressing out as much excess liquid as possible.
  2. In a saucepan, cook chopped onion and minced garlic in 3 tablespoons of butter or margarine until tender.
  3. Stir in flour, crushed tarragon, and fresh ground pepper.
  4. Add milk all at once and cook over medium heat, stirring constantly, until the mixture is thickened and smooth.
  5. Stir half of the hot sauce mixture into the beaten eggs to temper them, then return the egg mixture to the saucepan.
  6. Fold in the drained spinach, creamed cottage cheese, and crumbled feta cheese; set the filling aside to cool slightly.
  7. Unroll phyllo dough and cover with a dampened towel to prevent drying out while working.
  8. Remove one sheet of phyllo dough and brush lightly with some of the melted butter.
  9. Fold the sheet in thirds lengthwise, then brush the top with more melted butter.
  10. Place one end of the folded strip in the center of a 12- or 14-inch pizza pan, extending it over the side.
  11. Repeat buttering and folding the remaining phyllo sheets, arranging them in a spoke-like fashion evenly around the center of the pan.
  12. Ensure the ends of the sheets overlap in the center and are approximately 3 inches apart at the outer edges.
  13. Spread the spinach and cheese mixture in an 8-inch circle in the center of the pastry base.
  14. Starting with the last sheet placed in the pan, lift the free end and bring it toward the center of the filling.
  15. Twist the end several times with both hands, then coil and tuck the end under to form a rosette shape.
  16. Lay the rosette over the filling, leaving a 3-inch circle of filling visible in the center.
  17. Repeat the twisting and coiling process with the remaining phyllo strips in the reverse order they were placed.
  18. Drizzle any remaining melted butter over the entire pastry.
  19. Bake in a preheated 375°F (190°C) oven for 35 to 40 minutes, or until the phyllo is golden brown and crisp.
  20. Serve warm or at room temperature, cutting into wedges.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 285kcal
% Daily Value *
Total Fat 22.0g34%
Saturated Fat 13.0g65%
Cholesterol 110mg37%
Sodium 380mg16%
Total Carbohydrate 15.0g5%
Dietary Fiber 1.0g4%
Sugars 2.0g
Protein 11.0g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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