1 lb. Fillo pastry leaves
1 stick butter (4 oz.)
1 (10 oz.) pkg. chopped spinach
Salt and pepper to taste
1 (16 oz.) container cottage cheese
1 lb. Mozzarella, diced
1 dozen eggs, beaten

Cook spinach according to directions and drain. Melt butter in pan. Line bottom of 13 x 9 baking pan with butter.

Place one sheet of Fillo and spread butter and do same with next 12 sheets. Combine spinach with beaten eggs and cheese. Fold cheese mixture into pan; layer 12 remaining Fillo sheets as above.