Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Frozen chopped spinach
- (10 ounces)
1/4 c Chopped onion
1 sm Clove garlic, minced
3 tb Margarine or butter
3 tb Flour
1/4 ts Crushed tarragon (optional)
1/8 ts Fresh ground pepper
1 c Milk
2 Eggs, beaten
1/2 c Creamed cottage cheese
1 c Crumbled feta cheese
10 Phyllo dough sheets, thawed
- (17x12 inches each)
1/2 c Butter or margarine, melted
- (1 stick)

Cook spinach according to directions; drain well, pressing out excess
liquid. In saucepan, cook onion and garlic in 3 tablespoons butter or
margarine until tender. Stir in flour, tarragon and pepper. Add milk
all at once. Cook and stir until mixture is thickened. Stir half of
mixture into eggs; return egg mixture into remaining sauce. Add
cheeses and spinach; set aside. Unroll phyllo dough; cover with
dampened towel. Remove 1 sheet of dough; brush lightly with some of
the 1/2 cup melted butter. Fold the sheet 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 the side of the pan. Repeat
buttering of remaining phyllo dough, arranging strips spoke fashion
evenly around pan. (The ends of sheets will overlap in center and be
approximately 3 inches apart at outer ends.) Spread spinach mixture
in an 8-inch circle in center of pastry. Starting with the last sheet
of dough placed in pan, lift end of leaf up and bring toward center of
filling. Holding end with both hands, twist ends several times; coil
and tuck end under to from a rosette. Lay rosette over filling,
leaving a 3-inch circle in center (center should be visable). Repeat
with remaining in reverse order they were placed. Drizzle remaining
butter over all. Bake in 375 degree oven 35 to 40 minutes or until
golden. Serve warm or cool. Cut into wedges to serve. Makes 10 to 12
servings. Preparation time: 20 minutes
: Baking time: 35 to 40 minutes

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