Greek croustade(spinach pie)

8 servings

Ingredients

Quantity Ingredient
1 pack (10oz)frozen spinach,chopped
3 tablespoons Butter
¼ teaspoon Terragon, dried, crushed
2 xes Eggs, beaten
½ cup Feta cheese, crumbled
½ cup Butter, melted
¼ cup Onion, chopped
3 tablespoons All purpose flour
1 cup Milk
1 cup Cottage cheese,cream style
10 xes Sheets phyllo dough, thawed

Directions

Cook spinach according to package directions; drain well, pressing out excess liquid. In saucepan cook onions in the 3 T butter until tender. Stir in flour, tarragon and ⅛ ts. pepper. Add milk all at once. Cook and stir mixture until thickened and bubbly. Stir about half of the hot mixture into eggs; return all to saucepan. Stir in cheeses and spinach. Set aside. Unroll phyllo dough; cover with dampened towel. Remove 1 sheet of phyllo dough; brush lightly with some of the ½ cup melted butter.

Fold in thirds lengthwise; brush the top with butter. Place one end of the folded sheet in center of a 12 or 14 inch pizza pan extending it over side of pan. Repeat buttering and folding remaining 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 spinach mixture in an 8 inch circle in center of pastry. Starting with the last phyllo leaf placed in the pan, lift end of leaf up and bring toward 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 three inch circle in center(filling should be visible). Repeat with remaining strips in reverse order they were placed. Drizzle any remaining butter over all. Bake in a 375 degree oven 35 to 40 minutes or until golden.

Serve warm or cool, cut in wedges.

Margarine may be substituted for the butter(but why?), and more feta may be added if desired, to taste. This recipe sounds complicated; but really is easy, and well worth the effort! Submitted By MARK MIKLAS On 10-03-95

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