2 lbs. fresh spinach (or 3 pkgs. frozen spinach, drained well)
3 lg. eggs
1 tsp. salt
Pepper to taste
1/2 tbsp. nutmeg
1/2 lb. Feta cheese
6 oz. cottage cheese or Ricotta
1/2 lb. butter, melted
1 pkg. phyllo dough (Publix, freezer)
5 scallions, chopped (green part and all)

Wash spinach; discard stems. Dry thoroughly as possible on absorbent paper; cut in pieces. Saute onion in butter until soft. Cool. Add spinach, scallions, eggs, cheeses, salt, pepper, and nutmeg. Mix well. Place 6 or 7 layers of phyllo pastry sheets in an 11 x 14 x 2 inch pan. Brush each sheet well with melted butter. Add spinach mixture, then place 7 or 8 layers of phyllo pastry sheets on filling, again buttering each sheet with melted butter. Cut (squares like) through the top layer. Bake in 350 degree oven for 1 hour until brown and crisp. Cut after 5 minutes. Can freeze uncooked Spanakopita. Can also be used as an appetizer.