2 pkgs. refrigerated crescent dinner rolls
1 1/2 c. cottage cheese
1 (4 oz.) pkg. Feta cheese
2 eggs, beaten
1 tsp. leaf oregano, crumbled
1 pkg. frozen, chopped spinach, cooked and drained well
2 tbsp. butter, melted

Open rolls, following label directions; separate 1 pack into 2 long rectangles. Press over bottom of a 13 x 9 x 2 inch pan to form a crust. Bake in a 375 degree oven for 10 minutes or until golden brown. Combine cottage cheese, Feta cheese, eggs, and oregano in a medium size bowl. Spread half the cooked spinach over baked crust; pour cheese mixture over and top with remaining spinach. Separate remaining dough into 2 long rectangles and press on wax paper to a 13 x 9 inch rectangle, sealing perforations. Invert onto spinach; brush with butter. Bake at 375 degrees for 30 minutes or until golden brown. Allow to rest in pan on wire rack 10 minutes. Cut into rectangles.