---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Cheese/eggs, Vegetables
       Yield: 12 servings
       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