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Greek Croustade

Greek Croustade recipe image
This elegant Greek Croustade features a delicate, buttery phyllo crust filled with a rich mixture of sautéed spinach, feta cheese, and a creamy béchamel sauce. The savory filling is balanced by the tang of feta and the earthiness of garlic and onion. Perfect for holiday gatherings or as a sophisticated appetizer, this dish is easy to assemble and impressive to serve.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 185
Dietary: Vegetarian
Description
This elegant Greek Croustade features a delicate, buttery phyllo crust filled with a rich mixture of sautéed spinach, feta cheese, and a creamy béchamel sauce. The savory filling is balanced by the tang of feta and the earthiness of garlic and onion. Perfect for holiday gatherings or as a sophisticated appetizer, this dish is easy to assemble and impressive to serve.
Ingredients
  • 1 package Frozen chopped spinach (10 ounces)
  • 1 cup Milk
  • 2 Eggs, beaten
  • 1/4 cup Chopped onion
  • 1/2 cup Creamed cottage cheese
  • 1 small Clove garlic, minced
  • 1 cup Crumbled feta cheese
  • 3 tablespoons Margarine or butter
  • 10 Phyllo dough sheets (17x12 inches each), thawed
  • 3 tablespoons Flour
  • 1/4 teaspoon Crushed tarragon (optional)
  • 1/2 cup Butter or margarine, melted
  • 1/8 teaspoon Fresh ground pepper
Directions
  1. 1
    Cook spinach according to package directions; drain well, pressing out excess liquid.
  2. 2
    In a saucepan, cook onion and garlic in 3 tablespoons butter or margarine until tender.
  3. 3
    Stir in flour, tarragon, and pepper.
  4. 4
    Add milk all at once.
  5. 5
    Cook and stir until the mixture is thickened.
  6. 6
    Stir half of the hot mixture into the beaten eggs; return the egg mixture into the remaining sauce in the pan.
  7. 7
    Add the cheeses and spinach; set aside.
  8. 8
    Unroll phyllo dough; cover with a dampened towel to prevent drying.
  9. 9
    Remove 1 sheet of dough; brush lightly with some of the 1/2 cup melted butter.
  10. 10
    Fold the sheet in thirds lengthwise; brush top with butter.
  11. 11
    Place one end of the folded sheet in the center of a 12- or 14-inch pizza pan, extending it over the side of the pan.
  12. 12
    Repeat buttering of remaining phyllo dough, arranging strips spoke fashion evenly around the pan.
  13. 13
    Spread spinach mixture in an 8-inch circle in the center of the pastry.
  14. 14
    Starting with the last sheet of dough placed in the pan, lift end of leaf up and bring toward center of filling.
  15. 15
    Holding end with both hands, twist ends several times; coil and tuck end under to form a rosette.
  16. 16
    Lay rosette over filling, leaving a 3-inch circle in the center visible.
  17. 17
    Repeat with remaining strips in reverse order they were placed.
  18. 18
    Drizzle remaining butter over all.
  19. 19
    Bake in 375 degree oven 35 to 40 minutes or until golden.
  20. 20
    Serve warm or cool.
  21. 21
    Cut into wedges to serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 185kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 7.8g39%
Cholesterol 55mg19%
Sodium 310mg13%
Total Carbohydrate 12.0g4%
Dietary Fiber 1.2g5%
Sugars 1.5g
Protein 8.5g17%

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

Note

The ends of the phyllo sheets will overlap in the center and be approximately 3 inches apart at the outer ends.

Phyllo dough dries out quickly. Keep unused sheets covered with a damp towel while working.

For easier handling, ensure the phyllo dough is fully thawed but still cold before assembling.

Keywords: appetizer, baking, croustade, eggs, feta, greek, phyllo, spinach, vegetarian, tart, pastry, cheese, garlic, onion, butter, party food
Read it online: https://www.chefs-mate.com/recipe/greek-croustade-2/