1 (10 oz.) pkg. frozen spinach
1/4 c. chopped onion
3/4 c. butter
3 tbsp. flour
1/4 tsp. dried tarragon
Pepper
1 c. milk
2 eggs, beaten
1 c. cottage cheese
1/2 c. feta cheese, crumbled a 10 sheets phyllo, defrosted

Cook spinach. Drain and press out all water. In saucepan, melt 3 tablespoons of the butter. Saute onions until tender. Stir in flour, tarragon and 1/8 teaspoon pepper. Add milk, heat and stir until thickened and bubbly. Stir cheese into eggs. Combine with sauce and spinach. Set aside.

Brush 1 sheet of phyllo with butter, fold in thirds lengthwise to make long strip. On very large work surface, place 10-12 inch shallow pie plate. Set phyllo strip in middle of pie plate. Let it cover half of pan and up edge. 8 to 10 inches will over hang like a spoke. Repeat 8 times more. Butter and fold last strip, lay aside.

Pour filling into pie dish. Pick up 1 phyllo spoke and roll to look like a rose. Roll right up onto pie. Repeat 8 times. Roll reserved spoke and place in center. Brush all with butter.

Bake at 375 degrees for 35-40 minutes until golden. Cool 20 minutes, working quickly and gently place plate over roses. Invert gently. Remove pie pan. Put plate over bottom, invert gently. Serves 8-12.