|Frozen chopped spinach||10 Ounce (1 Package)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Dried tarragon||1⁄4 Teaspoon, crushed|
|Milk||3⁄4 Cup (12 tbs)|
|Eggs||2 , beaten|
|Cream style cottage cheese||1 Cup (16 tbs)|
|Feta cheese||1⁄2 Cup (8 tbs), crumbled|
|Frozen phyllo dough sheets||10 , thawed (About 17 X 12-Inch Rectangles)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
1 For filling, cook spinach according to package directions; drain well, squeezing out excess liquid. In a saucepan cook onion in the
3 tablespoons butter or margarine until tender. Stir in the flour, tarragon, and pepper. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Stir about half of the hot mixture into eggs; return all to saucepan. Stir in spinach, cottage cheese, and feta cheese. Remove from heat; set aside.
2 Unroll the phyllo dough; cover with plastic wrap. Remove 1 sheet phyllo; brush lightly with some of the melted butter or margarine. Fold into thirds lengthwise; brush top with melted butter. Place 1 end of folded sheet in center of a 12- or 14-inch pizza pan, extending sheet over the side of the pan. Repeat brushing and folding with remaining dough and remaining butter, arranging strips evenly in a spoke fashion around the pan (ends of each sheet will overlap at center and will be about 3 inches apart at outer ends).
3 Spread filling in an 8-inch circle at the center of phyllo on pan. Starting with the last sheet of phyllo placed in the pan, lift end of the folded sheet up and bring toward center of filling. Holding end with both hands, twist several times; coil and tuck end under to form a rosette. Lay rosette over filling, but allow filling to show at the center. Repeat with remaining strips in the reverse order they were placed on pan, leaving a 3-inch circle of filling showing at the center.
4 Drizzle any remaining melted butter over all. Bake in a 375° oven for 35 to 40 minutes or until golden brown