1 (10 oz.) pkg. frozen chopped spinach
1/4 c. onion, chopped
3 tbsp. butter
3 tbsp. all-purpose flour
1/4 tsp. dried tarragon, crushed
1 c. milk
2 eggs, beaten
1 c. cream-style cottage cheese
1/2 c. crumbled feta cheese
10 sheets frozen phyllo dough (17 x 12 inch rectangles), thawed
1/2 c. butter, melted

Cook spinach according to package directions; drain well, pressing out excess liquid. In saucepan, cook onion in the 3 tablespoons butter until tender. Stir in flour, tarragon and 1/8 teaspoon pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir half of the hot mixture into eggs. Return all to saucepan, stir in cheeses and spinach. Set aside. Unroll the phyllo dough, cover with dampened towel. Remove 1 sheet of phyllo dough, brush lightly with some of the 1/2 cup butter. Fold 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 side of pan.

Repeat buttering and folding with the remaining phyllo dough and butter. Arrange strips spoke-fashion evenly around the pan. Spread spinach mixture in an 8-inch circle in center of pastry. Drizzle any remaining butter over all. Bake at 375 degrees for 35 to 40 minutes. Serve warm or cool. Cut in wedges. Makes 8 side dish servings.