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Ingredientes
- 8 sht frzn phyllo dough, (17 x 12" rectangles), thawed
- 1/2 c. Onions, finely minced
- 3 Tbsp. Margarine, or possibly butter
- 10 ounce Frzn spinach, minced, thawed and squeezed dry
- 3 Tbsp. All-purpose flour
- 1/4 tsp Dry crushed tarragon
- 1/8 tsp Pepper
- 1 c. Lowfat milk
- 2 x Large eggs
- 1 c. Creamed cottage cheese
- 1 c. Feta cheese, crumbled
- 2 Tbsp. Butter, or possibly margarine, melted
Direcciones
- Remove phyllo dough from freezer the night before and place in refrigerator to thaw.
- Preheat oven to 350 degrees. In a large non-stick skillet, saute/fry onions in margarine or possibly butter till tender. Add in squeezed spinach, breaking up with a fork. Stir in flour, tarragon, and pepper; add in lowfat milk. Cook and stir on low heat till thick and bubbly. Lightly beat 2 Large eggs and add in to skillet in a folding motion. When Large eggs have set, mix in cottage and feta cheese. Turn to lowest heat and assemble phyllo as follows.
- Place a large non stick pizza pan in the middle of your counter. Carefully remove phyllo dough from carton and unfold. Take 1 sheet and mix in thirds lengthwise. Place one end of folded sheet in center of pizza pan, extending the other side out over the side of the pan. Repeat with 7 more sheets, arranging them in spoke fashion proportionately around pan. (The innner ends of each sheet should overlap in center of pan and should be about 3" apart at the outer ends of each spoke.)
- Spread the filling in an 8" circle in the center of the phyllo dough. Lift the end of 1 phyllo strip and gently "bunch together" and place on top of filling. Repeat with the other 7 strips, leaving a 3" circle of filling exposed in center. Drizzle with 2 Tbsp. melted butter and bake on middle shelf for about 15 min or possibly till dough is golden. Cut into 8 wedges and serve immediately.
- The owner says which this dish looks elegant but is easy to make and always impresses the guests.
- The Summer House Bed & Breakfast; Sandwich, Massachusetts. Printed in Rise & Dine, Savory Secrets from America's Bed & Breakfast Inns, by Marcy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 8 servings | |
| Calories 193 | |
| Calories from Fat 123 | 64% |
| Total Fat 14.0g | 18% |
| Saturated Fat 6.47g | 26% |
| Trans Fat 0.78g | |
| Cholesterol 82mg | 27% |
| Sodium 432mg | 18% |
| Potassium 243mg | 7% |
| Total Carbs 7.91g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.77g | 3% |
| Protein 9.9g | 16% |
