INGREDIENTS

INSTRUCTIONS

10    
Remove phyllo dough from freezer the night before and place in
refrigerator to thaw.  Preheat oven to 350 degrees. In a large
non-stick skillet, saute  onions in margarine or butter until tender.
Add squeezed spinach,  breaking up with a fork. Stir in flour,
tarragon, and pepper; add  milk. Cook and stir on low heat until thick
and bubbly. Lightly beat  2 eggs and add to skillet in a folding
motion. When eggs have set,  fold in cottage and feta cheese. Turn to
lowest heat and assemble  phyllo as follows.  Place a large non stick
pizza pan in the middle of your counter.  Carefully remove phyllo dough
from carton and unfold. Take 1 sheet  and fold in thirds lengthwise.
Place one end of folded sheet in  center of pizza pan, extending the
other side out over the side of  the pan. Repeat with 7 more sheets,
arranging them in spoke fashion  evenly around pan. (The innner ends of
each sheet should overlap in  center of pan and should be about 3"
apart at the outer ends of each  spoke.)  Spread the filling in an 8"
circle in the center of the phyllo dough.  Lift the end of 1 phyllo
strip and gently "bunch together" and place  on top of filling. Repeat
with the other 7 strips, leaving a 3"  circle of filling exposed in
center. Drizzle with 2 tablespoons  melted butter and bake on middle
shelf for about 15 minutes or until  dough is golden brown. Cut into 8
wedges and serve immediately.  The owner says that this dish looks
elegant but is easy to make and  always impresses the guests.  The
Summer House Bed & Breakfast; Sandwich, Massachusetts. Printed in  Rise
& Dine, Savory Secrets from America's Bed & Breakfast Inns, by  Marcy
Claman, 1995.  MC formatted by Brenda Adams <adamsfmle@sprintmail.com>;
MC post  Recipe by: The Summer House Bed & Breakfast  Posted to
MC-Recipe Digest V1 #822 by Badams  <adamsfmle@sprintmail.com> on Oct
01, 1997

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