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Greek Croustade

Veteran Member
1453 posts
Joined: Jun 15, 2006


Posted to Thread #8261 at 6:51 pm on Oct 12, 2007

Cyn, I make a spinach pie that is very pretty/unusual - spokes of phyllo twisted into rosettes. I adapted my recipe from the Better Homes and Garden one linked. It's not that difficult to make and can be served at room temp. One is the size of a medium pizza.

1 pkg. Stouffers Spinach Souffle - cooked
1/4 cup finely chopped onion
1 bag frozen spinach defrosted and dried
1/2 tsp nutmeg
1 cup feta cheese
1 pkg phyllo dough - defrosted (Apollo)and covered with damp towel
1 cup butter (more) - melted

1. Combine souffle, onion, spinach, nutmeg and feta
2. Brush 1 sheet of phyllo liberally with butter. Fold into thirds lengthwise. Brush top fold with butter. Place one end of the folded sheet in the center of a buttered pizza pan extending over the edge. Continue with other sheets of phyllo as overlapping spokes from the center.
3. Spread spinach mixture in a 8" circle in the center. Fold up each phyllo spoke and lay over filling leaving a 3" circle of exposed filling in the center. Twist the end of each spoke into a rosette. Drizzle phyllo and filling with butter.
4. Bake at 375 degrees for 35-40 minutes until brown and crispy.


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