2 lb. spinach
1/3 c. olive oil
1 c. chopped spring onion
4 oz. crumbled feta cheese
1 c. cottage cheese
1 tsp. chopped fresh dill
4 eggs, lightly beaten
Salt and pepper
8 oz. filo pastry

Remove stems from spinach. Shred coarsely, steam, covered, for 8 minutes to wilt. Drain and cool. Dry onions in oil until soft. Add to spinach. Stir in cheeses, herbs, eggs, and season to taste. Lightly oil 14 x 10 oven dish line dish with 5-6 sheets or of filo pastry oiling between each layer. Spread spinach mix evenly. Top with 6 sheets of filo brushing each sheet with oil. Tuck edges in pie. Bake in moderately hot oven for 45 minutes.