INGREDIENTS

INSTRUCTIONS

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 10/1/97
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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