How To make Greek Croustade
1 pk Frozen chopped spinach
- (10 ounces) 1/4 c Chopped onion
1 sm Clove garlic, minced
3 tb Margarine or butter
3 tb Flour
1/4 ts Crushed tarragon (optional)
1/8 ts Fresh ground pepper
1 c Milk
2 Eggs, beaten
1/2 c Creamed cottage cheese
1 c Crumbled feta cheese
10 Phyllo dough sheets, thawed
- (17x12 inches each) 1/2 c Butter or margarine, melted
- (1 stick) 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 1/2 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 degree 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
How To make Greek Croustade's Videos
feuilleté aux poireaux et au fromage feta
➰➰ 150g-200g de blancs de poireau, 1 oignon, du fromage de féta, les tomates cerises, la pâte feuilletée, 1 oeuf et un peu d’huile d'olive
✨✨✨✨✨
???? coupez l’oignon et le poireau en petits carrés
???? faites revenir 2-3 min avec d’huile d’olive
???? déroulez votre pâte en carré et mettez les légumes au-dessus de la pâte
???? puis du fromage et les tomates
???? refermez les bords de la pâte
???? badigeonnez les de jaune d'oeuf
???? enfournez pendant 20-25min à 180°c selon votre four
Idealna przystawka z ciasta francuskiego, zwijane bułeczki pizzowe!
Dołącz do naszej rodziny ????
Wspaniała przekąska z ciasta francuskiego, którą można przygotować z wyprzedzeniem i upiec… Tylko z 4 składników, to idealne danie na małą imprezę.
Pełny opis wraz ze składnikami oraz przepisem, znajdziesz na naszym blogu :)
00:00 Intro
00:18 Ślimaczki z ciasta francuskiego
04:06 Zwijane bułeczki pizzowe
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#snack #fajerki #appetizer
Red Fruit Gratin with Liqueur | EG12 Ep22
As seen on Everyday Gourmet.
Fromage feta enveloppé dans des feuilles de pâte filo croustillantes!!!
Une recette grecque de fromage feta enveloppé dans des feuilles de pâte filo croustillantes et miel. L'une des meilleures entrées que vous ayez jamais mangées ????????????
Je comble deux omissions dans les ingrédients:
6 feuilles de pâte
400 g de féta
1 œuf
40g de lait
40 g d'huile de tournesol
40g d'eau pétillante
1/2 cuillère à café de levure chimique
miel
Nigella uses a Netherton Foundry 2lb Loaf Tin
Nigella uses a Netherton Foundry 2lb Loaf Tin to bake bread.
Black Iron 2 lb (1kg) Loaf Tin: NFS-160.
Blackberry Galette
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