1 lb. fresh spinach
1 (8 oz.) container sm. curd cottage cheese
8 to 10 oz. pkg. bulk brick cheese
1 (8 oz.) pkg. softened cream cheese
6 eggs
1 1/2 sticks butter, melted
Fillo dough (frozen food section)

Remove fillo dough from freezer and let stand at room temperature for 2 hours, during this time, prepare filling. Cut stems off spinach. Wash thoroughly in cold water. Put in bowl; sprinkle with salt. Set aside. Put cottage cheese, eggs, brick cheese (shredded or grated), and soft cream cheese which has been broken in small pieces into bowl and mix. Take spinach; squeeze out water thoroughly or dough will be soggy. Chop spinach fine; add to cheese mixture and mix well.

Place single layers of fillo dough in 13 x 9 inch or larger. Dough should go up sides of pan. Brush melted butter over dough. Pour filling into dough evenly layering with fillo dough. Brush with melted butter each time, 3 or 4 layers. Bake at 350 degrees for 40 minutes until lightly brown. Cook, uncovered.