Recipes from Greece :: Greek Vegetable Side Dishes
1 (10 ounce) pkg. frozen chopped spinach
1/4 c. chopped onion
1 small clove garlic, minced
3 Tbsp. butter or butter-replacement
3 Tbsp. flour
1/4 tsp. crushed tarragon (optional)
1/8 tsp. fresh ground pepper
1 c. milk
2 eggs, beaten
1/2 c. creamed cottage cheese
1 c. crumbled feta cheese
10 (17 x 12-in.) single phyllo dough sheets, thawed
1/2 c. (1 stick) butter or butter-replacement, melted
Cook spinach according to directions; drain well, pressing out excess liquid. In saucepan, cook onion and garlic in 3 Tbsp. butter or butter-replacement 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 c. 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-in. pizza pan, extending it over the side of the pan. Repeat buttering of remaining phyllo dough, arranging strips spoke fashion in an even way around pan. (The ends of sheets will overlap in center and be approximately 3 in. apart at outer ends.) Spread spinach mixture in an 8-in. 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-in. circle in center (center should be visible). Repeat with remaining in reverse order they were placed. Drizzle remaining butter over all.
Bake at 375 degrees fahrenheit for 35 to 40 mins. or until golden.
Serve warm or cool. Cut into wedges to serve.
