{"id":602,"date":"2017-06-11T13:11:37","date_gmt":"2017-06-11T19:11:37","guid":{"rendered":"http:\/\/olivereats.ca\/?p=602"},"modified":"2017-06-11T13:11:37","modified_gmt":"2017-06-11T19:11:37","slug":"greek-coustade","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2017\/06\/11\/greek-coustade\/","title":{"rendered":"Greek Coustade"},"content":{"rendered":"<p>Serving Size: 8 servings<\/p>\n<p>Bake 35-40 min. @ 375F<\/p>\n<p>If recipe is doubled, it will use all of phyllo dough in package (20 sheets)<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">1 pkg frozen chopped spinach<\/li>\n<li class=\"ingredient\">1\/4 cup onion, finely chopped<\/li>\n<li class=\"ingredient\">3 tbsp butter<\/li>\n<li class=\"ingredient\">3 tbsp flour<\/li>\n<li class=\"ingredient\">1\/4 tsp dried tarragon<\/li>\n<li class=\"ingredient\">Pinch of pepper<\/li>\n<li class=\"ingredient\">1 cup milk<\/li>\n<li class=\"ingredient\">2 eggs, beaten<\/li>\n<li class=\"ingredient\">1 cup cottage cheese<\/li>\n<li class=\"ingredient\">1\/2 cup feta cheese<\/li>\n<li class=\"ingredient\">10 sheets phyllo dough (1\/2 pkg)<\/li>\n<li class=\"ingredient\">1\/2 cup butter, melted<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Thaw dough in fridge for 1-2 days before using<\/li>\n<li class=\"instruction\">Keep covered with a layer of wax paper and damp cloth at all times<\/li>\n<li class=\"instruction\">Unused dough will keep up to 1 month in fridge<\/li>\n<li class=\"instruction\">Thaw spinach, drain and squeeze remaining water out of it<\/li>\n<li class=\"instruction\">In large saucepan,\u00a0saut\u00e9 onion in butter until tender<\/li>\n<li class=\"instruction\">Stir in flour, tarragon, and pepper<\/li>\n<li class=\"instruction\">Add milk<\/li>\n<li class=\"instruction\">Cook and stir until mixture is thickened<\/li>\n<li class=\"instruction\">Stir 1\/2 mixture into eggs<\/li>\n<li class=\"instruction\">Return all to sauce pan<\/li>\n<li class=\"instruction\">Stir in cheeses and spinach and set aside<\/li>\n<li class=\"instruction\">Unroll dough<\/li>\n<li class=\"instruction\">Remove 1 sheet and brush lightly with butter<\/li>\n<li class=\"instruction\">Fold in 1\/3s lengthwise and brush top with butter<\/li>\n<li class=\"instruction\">Continue with additional sheets<\/li>\n<li class=\"instruction\">Arrange sheets in 9&#8243; pie plate or rectangular dish<\/li>\n<li class=\"instruction\">Spread filling on top<\/li>\n<li class=\"instruction\">Arrange more sheets on top and drizzle with butter<\/li>\n<li class=\"instruction\">Bake until golden<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serving Size: 8 servings Bake 35-40 min. @ 375F If recipe is doubled, it will use all of phyllo dough in package (20 sheets)<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[18],"tags":[66],"class_list":["post-602","post","type-post","status-publish","format-standard","hentry","category-vegetarian","tag-greek"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-9I","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/602"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=602"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/602\/revisions"}],"predecessor-version":[{"id":603,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/602\/revisions\/603"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}