| 1 | Cook spinach according to directions; drain well, pressing out excess liquid. |
| 2 | In saucepan, cook onion and garlic in 3 tablespoons butter or margarine until tender. |
| 3 | Stir in flour, tarragon and pepper. |
| 4 | Add milk all at once. |
| 5 | Cook and stir until mixture is thickened. |
| 6 | Stir half of mixture into eggs; return egg mixture into remaining sauce. |
| 7 | Add cheeses and spinach; set aside. |
| 8 | Unroll phyllo dough; cover with dampened towel. |
| 9 | Remove 1 sheet of dough; brush lightly with some of the ?cup melted butter. |
| 10 | Fold the sheet in thirds lengthwise; brush top with butter. |
| 11 | Place one end of the folded sheet in center of a 12- or 14-inch pizza pan, extending it over the side of the pan. |
| 12 | Repeat buttering of remaining phyllo dough, arranging strips spoke fashion evenly around pan. |
| 13 | (the ends of sheets will overlap in center and be approximately 3 inches apart at outer ends). |
| 14 | Spread spinach mixture in an 8-inch circle in center of pastry. |
| 15 | Starting with the last sheet of dough placed in pan, lift end of leaf up and bring toward center of filling. |
| 16 | Holding end with both hands, twist ends several times; coil and tuck end under to from a rosette. |
| 17 | Lay rosette over filling, leaving a 3-inch circle in center (center should be visable). |
| 18 | Repeat with remaining in reverse order they were placed. |
| 19 | Drizzle remaining butter over all. |
| 20 | Bake in 375 degree oven 35 to 40 minutes or until golden. |
| 21 | Serve warm or cool. |
| 22 | Cut into wedges to serve. |
| 23 | Makes 10 to 12 servings. |
| 24 | Preparation time: 20 minutes : baking time: 35 to 40 minute |
