Greek Croustade
Submitted by allisonrhode
Greek croustade with spinach, feta, and cottage cheese in buttered phyllo dough twisted into rosettes on a pizza pan. A stunning appetizer with flaky, golden layers and creamy filling.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minThis spinach and feta croustade looks like it came from a bakery window, but it’s really just phyllo sheets folded, buttered, and arranged spoke-style on a pizza pan. The twisted rosettes around the edge give it that dramatic presentation while creating pockets of crispy, shatteringly flaky pastry.
The filling is a creamy spinach base thickened with a quick white sauce. Tarragon adds an unexpected herbal note that sets this apart from standard spanakopita. Cottage cheese and crumbled feta get stirred in with beaten eggs, which set the whole filling during baking so it slices cleanly into wedges.
Press every drop of liquid out of that spinach before it goes in. Soggy spinach is the number one reason phyllo-wrapped dishes turn out limp instead of crisp.
Pro Tips
- Keep phyllo under a damp towel while you work. It dries out in minutes and cracks instead of folding.
- Brush each sheet generously with melted butter. The butter between layers is what creates all that flaky separation.
- Temper the eggs by stirring hot sauce into them first, then returning the mixture to the pan. Dumping eggs straight into hot liquid scrambles them.
- This serves warm or at room temperature, making it an ideal make-ahead appetizer.
Variations
- Add artichoke hearts to the filling for a spinach-artichoke version.
- Swap feta for crumbled goat cheese for a tangier, creamier filling.
- Sprinkle sesame seeds over the buttered rosettes before baking for extra crunch and a nutty finish.
Ingredients
Directions
Cook spinach according to directions; drain well, pressing out excess liquid.
In saucepan, cook onion and garlic in 3 tablespoons butter or margarine until tender.
Stir in flour, tarragon and pepper. Add milk all at once.
Cook and stir until mixture is thickened. Stir half of mixture into eggs; return egg mixture into remaining sauce.
Add cheeses and spinach; set aside.
Unroll phyllo dough; cover with dampened towel.
Remove 1 sheet of dough; brush lightly with some of the ½ cup melted butter.
Fold the sheet in thirds lengthwise; brush top with butter.
Place one end of the folded sheet in center of a 12- or 14-inch pizza pan, extending it over the side of the pan.
Repeat buttering of remaining phyllo dough, arranging strips spoke fashion evenly around pan.
(The ends of sheets will overlap in center and be approximately 3 inches apart at outer ends.) Spread spinach mixture in an 8-inch circle in center of pastry.
Starting with the last sheet of dough placed in pan, lift end of leaf up and bring toward center of filling.
Holding end with both hands, twist ends several times; coil and tuck end under to from a rosette.
Lay rosette over filling, leaving a 3-inch circle in center (center should be visable).
Repeat with remaining in reverse order they were placed.
Drizzle remaining butter over all.
Bake in 375℉ (190℃) oven 35 to 40 minutes or until golden.
Serve warm or cool.
Cut into wedges to serve. Makes 10 to 12 servings.
Preparation time: 20 minutes Baking time: 35 to 40 minutes
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