Free Recipe Feta, Phyllo, and Spinach Croustade
Recipe Type: Free Brunch Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 8
Ingredients for Feta, Phyllo, and Spinach Croustade Recipe
8 Sheets frozen phyllo dough;
-(17 x 12 rectangles),
-thawed
1/2 c Onions; finely chopped
3 tb Margarine; or butter
10 oz Frozen spinach; chopped,
-thawed and squeezed dry
3 tb All-purpose flour
1/4 ts Dried crushed tarragon
1/8 ts Pepper
1 c Milk
2 Eggs
1 c Creamed cottage cheese
1 c Feta cheese; crumbled
2 tb Butter; or margarine, melted
Feta, Phyllo, and Spinach Croustade Preparation
Remove phyllo dough from freezer the night before and place in refrigerator to thaw. Preheat oven to 350 degrees. In a large non-stick skillet, saute onions in margarine or butter until tender. Add squeezed spinach, breaking up with a fork. Stir in flour, tarragon, and pepper; add milk. Cook and stir on low heat until thick and bubbly. Lightly beat 2 eggs and add to skillet in a folding motion. When eggs have set, fold in cottage and feta cheese. Turn to lowest heat and assemble phyllo as follows. Place a large non stick pizza pan in the middle of your counter. Carefully remove phyllo dough from carton and unfold. Take 1 sheet and fold in thirds lengthwise. Place one end of folded sheet in center of pizza pan, extending the other side out over the side of the pan. Repeat with 7 more sheets, arranging them in spoke fashion evenly around pan. (The innner ends of each sheet should overlap in center of pan and should be about 3 apart at the outer ends of each spoke.) Spread the filling in an 8 circle in the center of the phyllo dough. Lift the end of 1 phyllo strip and gently bunch together and place on top of filling. Repeat with the other 7 strips, leaving a 3 circle of filling exposed in center. Drizzle with 2 tablespoons melted butter and bake on middle shelf for about 15 minutes or until dough is golden brown. Cut into 8 wedges and serve immediately. The owner says that this dish looks elegant but is easy to make and always impresses the guests. The Summer House Bed & Breakfast; Sandwich, Massachusetts. Printed in Rise & Dine, Savory Secrets from America’s Bed & Breakfast Inns, by Marcy Claman, 1995. MC formatted by Brenda Adams <adamsfmle@sprintmail.com>; MC post 10/1/97 Recipe by: The Summer House Bed & Breakfast Posted to MC-Recipe Digest V1 #822 by Badams <adamsfmle@sprintmail.com> on Oct 01, 1997
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