Greek Spinach Croustade

Greek Croustade is made with the flaky phyllo dough and a creamy spinach and cheese center that is both a fancy and easy to make appetizer. If you are a fan of spinach dip you are going to like this croustade.
I went through a period of making a few appetizers using phyllo dough.  Each appetizer recipe was as good as the one before.  Don't let the picture discourage you from making this appetizer, it is very easy and wonderful warm or at room temperature.

Ingredients:

1 10 oz package frozen chopped spinach

1/4 cup chopped onion

3 Tablespoons butter

3 Tablespoons flour

1/4 teaspoon crushed dried tarragon

1/8 teaspoon pepper

1 cup milk

2 eggs beaten

1 cup cottage cheese

1/2 cup crumbled feta cheese

10 sheets frozen phyllo dough thawed

1/2 cup melted butter

For the filling cook the spinach according to the directions on the package and drain well pressing out excess liquid.  In a medium saucepan cook onion in butter until tender.   Stir in flour, tarragon and pepper, gradually stirring in milk.   Cook and stir until thick and bubbly.  Stir half of the mixture into the beaten eggs, return the egg mixture back into the saucepan.  Stir in spinach and cheese mixing until blended.

When working with phyllo dough you want to make sure it does not dry out.  You will need a damp cloth to cover the phyllo dough as you work with one sheet at a time.

Unfold one sheet of the phyllo and brush lightly with melted butter. Fold the phyllo dough sheet into thirds lengthwise, bush the top with melted butter.  Place one end of the folded sheet in the center of a 12- or 14-inch pizza pan, extending the other end over the side of the pan.  

Repeat this process with the remaining phyllo dough sheets arranging them evenly around the pizza pan in a spoke fashion.  The inner sheets will overlay in the center of the pan creating an area completely covered into which the filling will be spread.  When all 10 sheets have been arranged on the pan, fill the center with the filling spreading evenly. 

Starting with the last sheet of phyllo dough strip, with both hands lift the end that is extended and twist several times creating a rose bud shape.  As you twist the phyllo dough coil and tuck the end under and place the rosette into the filling on the edge of the pan.  Repeat with each strip in reverse order until each is shaped and placed in the filling on the edge of the pan.  Drizzle with any remaining butter.  An alternative to the rosette is to fold the extend sheet in thirds and lay over the filling, don't comply cover the top of the filling.  

Bake in a 375-degree oven for 35 -40 minutes or until the top is golden brown.  To serve slice the croustade as you would a pizza, serve each wedge warm or cool  Make 8 servings.