greek croustade *[recipe included]

ok, so i've posted a few recipes here & there in this blog (w/ more to come at some point). now, i'm thinking about creating a recipe-index page here (& adding a link to it on the left). it's just a thought, so keep checking back. speaking of culinary delights, this morning i discovered that she had just mentioned spinach pie and wine in her newest entry. i then realized i'd completely forgotten to post an all-time favorite recipe here, like i meant to over the holidays. oops! it's a Greek Croustade (a.k.a. "spinach pie"). this dish is a family tradition--we make it every x-mas, and sometimes easter, though it's good any time. it's delicious beyond words. below is my new year's day brunch spinach pie complete w/ a salad of my creation & of course, some shiraz! *[below the photo is the recipe. it's hard work but SO worth it].

RECIPE FOR GREEK CROUSTADE SPINACH PIE
The spinach, feta cheese and phyllo dough make it Greek. The fact that it�s an edible pastry container holding a thick vegetable mixture makes it a �croustade� (pronounced �kroo-STAHD�).

Ingredients:
1 or 2 10-oz. packages frozen chopped spinach
� cup chopped onion
3 Tbsp butter
3 Tbsp all-purpose flour
� tsp dried tarragon (may substitute crushed fennel seed ***)
� tsp black pepper
� cup milk
2 beaten eggs
1 cup cottage cheese
2/3 cup crumbled feta cheese
10 sheets frozen phyllo dough, thawed

� cup butter (melted)

Directions:
Cook spinach according to package directions. Drain well and press out excess liquid. In a medium saucepan, cook onions in 3 Tbsp butter �til tender. Stir in flour, tarragon and pepper. Add milk all at once. Cook and stir till mixture is thick and bubbly. Stir about half of the hot mixture into the beaten eggs, then return it all to the saucepan. Stir in cheeses and spinach and set aside**.

Unroll phyllo dough, removing 1 sheet at a time. As you work, cover remaining phyllo sheets with plastic wrap to prevent it from drying out. Lightly brush the first sheet w/ some of the melted butter. Fold dough into thirds, lengthwise and brush the top w/ butter. Place one end of the folded sheet in the center of a 12- or 14-inch round pizza pan, extending it over the side of the pain. Repeat w/ remaining phyllo dough and butter, arranging strips in a spoke-fashion evenly around the pan so the ends of each sheet overlap in the center and they fan out over the sides of a pan about three inches apart at the outer ends.

Spread the spinach mixture in the center of the pastry. Starting w/ the last phyllo strip placed in the pan, lift the end of the leaf up and bring it toward the center of the filling. Holding the end with both hands, twist the end of the phyllo dough several times. Coil and tuck it under to form a rosette. Lay it over the filling, leaving a 3-inch circle in the center (filling should be visible). Repeat with reaming phyllo dough strips in the reverse order in which they were placed in the pan. Drizzle any remaining butter or margarine over all. Bake at 375 degrees for 30-35 minutes or �til golden. Serve warm. Cut into wedges to serve. Makes 10 appetizer servings, or may be a main meal.

**{I usually make the filling the previous night to let the seasoning blend}
***{i prefer tarragon to fennel in this pie} .