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

Cook spinach, drain well, pressing out excess liquid. 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 mix is thickened and bubbly. Stir about half the mixture into the beaten eggs, return all to saucepan. Stir in cheeses and spinach. Set aside.

Unroll the phyllo dough, cover with dampened towel. Remove 1 sheet of dough; brush lightly with some of the melted butter. Fold in thirds lengthwise; brush the top with butter. Place one end of the folded sheet in center of a 12" or 14" 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 pan. (The ends of each sheet will overlap in center and be about 3" apart at outer ends.)

Spread spinach mixture in an 8" circle in center of pastry. Starting with the last phyllo leaf placed in the pan, lift end of leaf up and bring toward center of filling. Holding end with both hands, twist end several times; coil and tuck end under to form a rosette. Lay rosette over filling, leaving a 3" circle in center (filling should be visible). Repeat with remaining strips in the reverse order they were placed. Drizzle any remaining butter over all.

Bake in 375 degree oven for 35 to 40 minutes or until golden. Serve warm or cool. Cut into wedges, makes 8 side dish servings.