How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Greek Croustade

The spinach, feta cheese, and phyllo make it Greek; the fact that it's an edible pastry container holding a thick vegetable mixture makes it a "croustade" (pronounced kroo-STAHD).

5.0 by 7 people
Rate me!
  • Makes: 10 servings
  • Prep: 35 mins
  • Bake: 30 mins

Greek Croustade



  1. 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 until tender. Stir in the flour, tarragon, and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir about half of the hot mixture into eggs; return all to saucepan. Stir in cheeses and spinach. Set aside.
  2. 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 1/2 cup butter or margarine. Fold phyllo in thirds lengthwise; brush the top with butter.
  3. 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 evenly around pan. (The ends of each sheet will overlap in the center and be about 3 inches apart at outer ends.)
  4. Spread the spinach mixture in an 8-inch circle in the center of the pastry. Starting with the last phyllo strip placed in the pan, lift the end 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).
  5. 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 degree F oven for 30 to 35 minutes or until golden. Serve warm. Cut into wedges to serve. Makes 10 appetizer servings.

Nutrition Facts (Greek Croustade)

    Per serving:
  • 272 kcal cal.,
  • 20 g fat
  • (12 g sat. fat,
  • 96 mg chol.,
  • 532 mg sodium,
  • 15 g carb.,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...