Greek Style Croustade Recipes

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.

Steps:

• For filling
• In a saucepan cook onion in 2 tablespoons of butter until tender. Stir in flour, tarragon, and black pepper. Add milk all at once; cook and stir until thickened and bubbly. Stir half of hot mixture into egg; return all to saucepan. Cook and stir for 1 minute more (don't boil!) Remove from heat, stir in spinach and feta then set aside.
• -.
• Preheat oven to 375°F Brush a 12-inch pizza pan with some of the 1/3 cup melted butter; set aside. Unroll phyllo dough; remove 1 sheet of the phyllo dough at a time (As you work, cover remaining phyllo dough with plastic wrap to to prevent it from drying out) Lightly brush the first sheet with remainder of butter fold phyllo into thirds lengthwise to form a strip; brush the top butter. Place one end of strip in center of prepared pan, extending it over side of pan. Repeat with remaining phyllo dough and butter arranging strips spoke-fashion evenly around pan. (ends of strips will overlap in center and be about 3 inches apart at outer edges).

Steps:

• Cook the spinach according to the package directions; drain well, pressing out excess liquid. In a medium saucepan, cook onion in the 3 tablespoons butter or margarine till tender. Stir in the flour, tarragon, and pepper. Add milk all at once. Cook and stir till mixture s thickened and bubbly. Stir about half of the hot mixture into eggs; return all to saucepan. Stir in cheeses and spinach. Set aside. unroll the phyllo dough; remove 1 sheet of phyllo dough at a time. (As you work, cover the remaining phyllo dough with plastic wrap to prevent it from drying out.) Lightly brush the first sheet with some of the remaining 1/2 cup butter or margarine. Fold phyllo in thirds lengthwise; brush the top with butter. Place one end of the folded sheet in the center of a 12- or 14-inch pizza pan, extending it over side of pan. Repeat with the remaining phyllo dough and butter, arrange strips spoke-fashion evening around pan. (The ends of each sheet will overlap in the center and be about 3 inches apart at outer ends.) Spread the spinach mixture in an 8-inch circle in the center of the pastry. starting with the last phyllo strip placed int he pan, lift the ends of the leaf up and bring it in toward the center of filling. Holding end with both hands, twist end several times; coil and tuck end under to form a rosette. Lay rosette over filling, leaving a 3-inch circle in center (filling should be visible). Repeat with the remaining phyllo strips in the reverse order in which they were placed in the pan. Drizzle any remaining butter or margarine over all. Bake in 375° oven for 30 to 35 minutes or till golden. Serve warm. Cut into wedges to serve. Nutrition facts per serving: 272 cal., 20 g total fat (12 g sat fat), 96 mg chol., 532 mg sodium, 15 g carbo, 0 g fiber, and 9 g pro. Daily Values: 32% vit A, 4% vit C, 13% calcium, and 8% iron.