Greek Croustade

1 (10 ounce) package frozen chopped spinach
1/4 cup chopped onion
1 small clove garlic, minced
3 tablespoons butter or margarine
3 tablespoons flour
1/4 teaspoon crushed tarragon (optional)
1/8 teaspoon fresh ground pepper
1 cup milk
2 eggs, beaten
1/2 cup creamed cottage cheese
1 cup crumbled feta cheese
10 (17 x 12-inch) single phyllo dough sheets, thawed
1/2 cup (1 stick) butter or margarine, melted

Cook spinach according to directions; drain well, pressing out excess liquid. In saucepan, cook onionand garlic in 3 tablespoons butter or margarine until  tender.

Stir in flour, tarragon and pepper. Addmilk all at once. Cook and stir until mixture is thickened. Stir half of mixture into eggs; return eggmixture  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 ofthe 1/2 cup melted butter. Fold the sheet in thirds lengthwise; brush top with butter. Place one end ofthe folded sheet in center of a 12- or 14-inch pizza pan, extending it over the side of the pan. Repeatbuttering of remaining phyllo dough, arranging strips spoke fashion evenly around pan. (The ends ofsheets will overlap in center and be approximately 3 inches apart at outer ends.) Spread spinachmixture in an 8-inch circle in center of pastry. Starting with the last sheet of dough placed in pan,

liftend of leaf up and bring toward center of filling. Holding end with both hands, twist ends severaltimes; coil and tuck end under to from a rosette. Lay rosette over filling, leaving a 3-inch circle incenter (center should be visible). Repeat with remaining in reverse order they were placed. Drizzleremaining butter over all.
Bake at 375 degrees F for 35 to 40 minutes or until golden.
Serve warm or cool. Cut into wedges to serve.