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1. Working in batches, boil noodles until flexible enough to roll but
not completely cooked.
2. Meanwhile mix feta, cottage cheese, ricotta, Asiago, Parmesan,
and pepper in a large bowl. Stir in spinach leaves.
3. Place partially cooked noodles on a clean work surface in a single
layer (do not overlap).
4. Spread 3 tablespoons filling down the length of each noodle. Roll
noodle and place seam side down on a rimmed baking sheet. Place
rolls in the freezer for 30 minutes.
5. Divide frozen rolls evenly among freezer bags. Seal and refreeze.
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