Best Greek Croustade Bhg Recipes

Greek Style Croustade image

Provided by MizzNezz

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 (10 ounce) package frozen chopped spinach
1/4 cup minced onion
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon tarragon
1/3 teaspoon pepper
3/4 cup milk
2 eggs, beaten
1 cup creamy cottage cheese
1/2 cup crumbled feta cheese
10 sheets phyllo dough
1/2 cup butter, melted

Steps:

Cook spinach acc to pkg directions; drain well and squeeze out all liquid.
In saucepan, cook onion in the 3 T butter; stir in flour, tarragon, and pepper.
Add milk all at once;cook and stir until thick and bubbly.
Stir half the hot mixture into eggs, return all to saucepan.
Stir in spinach, cottage cheese and feta cheese.
Brush 1 sheet of phyllo dough with butter, fold into thirds.
Place one end in center of 14in pizza pan, extending sheet over the edge of the pan.
Brush with butter.
Repeat until all 10 sheets of dough are used.
Make sure middle of pan is covered with dough.
Place filling in an 8in circle at the center of pan.
Starting with the last sheet you laid, lift end up and bring toward center, twist the end of the sheet, coil, and tuck under.
Repeat with remaining sheets.
Sheets will not meet in the center, center will be open.
Drizzle any remaining butter over top.
Bake at 375* for 35 minutes, until golden.
Cut into wedges.

Nutrition Facts : Calories 426.5, Fat 30.4, SaturatedFat 18.1, Cholesterol 147.1, Sodium 657.7, Carbohydrate 25.5, Fiber 2.3, Sugar 1.5, Protein 14.1

Savory Crostata image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 large onions, peeled, halved and thinly sliced
Kosher salt and freshly ground black pepper
2 teaspoons balsamic vinegar
1 tablespoon fresh oregano leaves, chopped
1/2 cup whole-milk ricotta
1 sheet frozen puff pastry, thawed, trimmed to fit a 10-inch pan
1/4 cup baby arugula
1/2 teaspoon lemon juice
5 cherry tomatoes, halved

Steps:

Preheat the oven to 375 degrees F.
Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula.
Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions.
Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly.
Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve.