1 (10 oz.) pkg. frozen, chopped spinach
1/4 c. chopped onion
3 tbsp. butter
3 tbsp. all-purpose flour
1/4 tsp. dried tarragon, crushed
1/8 tsp. pepper
1 c. milk
2 beaten eggs
1 c. cream style cottage cheese
1/2 c. crumbled Feta cheese
10 sheets frozen Phyllo dough
1/2 c. melted butter

Cook spinach; drain well. In medium saucepan, cook onion in 3 tablespoons of hot butter until tender. Stir in flour, tarragon, and pepper. Add milk and cook until thickened; stir in 1/2 of mixture into eggs, returning all to saucepan. Stir in spinach and cheeses. Set aside.

Place Phyllo dough, one at a time, leaving rest under damp towel. Brush one strip with hot butter, placing strips in circle on pizza pan, 12 x 14 inch. Extend over sides. Place all strips in this manner and place filling in center. Overlap ends by twisting in center rosette fashion, leaving a 1 inch of filling showing.

Bake in 375 degree oven for 35 to 40 minutes or until golden brown. 274 calories per wedge.