Greek Style Croustade - cooking recipe

Ingredients

1 (10 ounce) package frozen chopped spinach
1/4 cup minced onion
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon tarragon
1/3 teaspoon pepper
3/4 cup milk
2 eggs, beaten
1 cup creamy cottage cheese
1/2 cup crumbled feta cheese
10 sheets phyllo dough
1/2 cup butter, melted

Preparation

Cook spinach acc to pkg directions; drain well and squeeze out all liquid.
In saucepan, cook onion in the 3 T butter; stir in flour, tarragon, and pepper.
Add milk all at once;cook and stir until thick and bubbly.
Stir half the hot mixture into eggs, return all to saucepan.
Stir in spinach, cottage cheese and feta cheese.
Brush 1 sheet of phyllo dough with butter, fold into thirds.
Place one end in center of 14in pizza pan, extending sheet over the edge of the pan.
Brush with butter.
Repeat until all 10 sheets of dough are used.
Make sure middle of pan is covered with dough.
Place filling in an 8in circle at the center of pan.
Starting with the last sheet you laid, lift end up and bring toward center, twist the end of the sheet, coil, and tuck under.
Repeat with remaining sheets.
Sheets will not meet in the center, center will be open.
Drizzle any remaining butter over top.
Bake at 375* for 35 minutes, until golden.
Cut into wedges.