You possibly will not believe it is possible to lose weight while on a eating plan which includes greek croustade but it is feasible. It is pivotal to not eat greek croustade or other high calorie vegetables every day but in moderation.

For instance, I allow myself these kinds of food once per week. I eat a reduced calorie diet for most of the week, say 1500 to 2000 calories a day, and then on the 7th day, I eat whatever I like – within moderation of course.

I have been using this method for the last 2 weeks and it has aided me to lose 5 kilos. I have not accelerated my exercise habits or taken any vitamins or diet aids. I have just been careful of what I eat on most days and then eat whatever I feel like one day a week.

I also think it helps to have a little support when on a weight loss program and for that I signed up with the Biggest Loser club. They have numerous tools to enable you to monitor your progress and reach your goals.

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On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat greek food. I never imagined|thought|believed I could lose 5 kilos while eating greek meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some greek food, I suggest|advise|propose you make greek croustade which is one of my favourite|most admired|most adored|best loved greek recipes.

Greek Croustade

1 (10 ounce) package frozen chopped spinach
1/4 cup chopped onion
1 small clove garlic, minced
3 tablespoons butter or margarine
3 tablespoons flour
1/4 teaspoon crushed tarragon (optional)
1/8 teaspoon fresh ground pepper
1 cup milk
2 eggs, beaten
1/2 cup creamed cottage cheese
1 cup crumbled feta cheese
10 (17 x 12-inch) single phyllo dough sheets, thawed
1/2 cup (1 stick) butter or margarine, melted

Cook spinach according to directions; drain well, pressing out excess liquid. In saucepan, cook onion and garlic in 3 tablespoons butter or margarine 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 cup 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-inch pizza pan, extending it over the side of the pan. Repeat buttering of remaining phyllo dough, arranging strips spoke fashion evenly around pan. (The ends of sheets will overlap in center and be approximately 3 inches apart at outer ends.) Spread spinach mixture in an 8-inch 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-inch 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 F for 35 to 40 minutes or until golden.

Serve warm or cool. Cut into wedges to serve.

You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.