Greek Croustade

1 10 oz. pkg. frozen chopped spinach

1/4 C. onion

3 T. butter or margarine

3 T. flour

1/4 t. dried tarragon, crushed

1 C. milk

2 beaten eggs

1 C. cream-style cottage cheese

1/2 C. crumbled feta cheese

10 sheets frozen phyllo dough (17X12-inch rectangles), thawed

1/2 C. butter or margarine, melted

Cook spinach according to package directions; drain well, pressing out excess liquid. In saucepan cook onion in the 3 T. butter till tender. Stir in flour, tarragon, and 1/8 t. pepper. Add milk all at once. Cook and stir till mixture is thickened and bubbly. Stir a bit of the hot mixture into the eggs and keep adding until all mixed. Stir in cheeses and set aside.

Unroll the phyllo dough; cover with dampened towel (or work quickly!). Remove 1 sheet of dough; brush lightly with some of the 1/2 c. butter. Fold in thirds lengthwise; brush the top with butter. Place one end of the folded sheet in center of a 12 or 14-inch 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 inches apart at outer ends.) Spread spinach mixture in an 8-inch 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-inch 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 35-40 minutes or until golden. Serve warm or cool. Cut into wedges to serve. Makes 8 side-dish servings.