1 (10 oz.) pkg. frozen chopped spinach
1/4 c. chopped onion
3 tbsp. butter
3 tbsp. flour
2 beaten eggs
10 sheets phyllo dough
1 c. milk
1 c. cottage cheese
1/4 c. crumbled feta cheese
1/2 c. butter

Cook spinach. In saucepan cook onion in the 3 tablespoons butter until tender. Stir in flour and dash of pepper. Add milk; cook until thick. Stir 1/2 of hot mixture into eggs; return all to sauce pan. Stir in cheeses and spinach. Set aside. Take 1 phyllo sheet brush with butter; fold in 1/3 lengthwise, brush with butter again. Place one end of the folded sheet in center of 12 or 14 inch pizza pan extending it over sides of pan. Do other sheets same way arranging strips evenly around pan. Spread spinach mixture in 8 inch circle in center of pastry. Lift end of leaf up and bring to center of filling. Twist several times and tuck to form rosette. Leave 3 inches filling visible in center. Drizzle on remaining butter. Bake at 375 degrees for 35-40 minutes.