3 pkgs. frozen chopped spinach, thawed & drained
1/2 lb. feta cheese, crumbled
1 lb. cottage cheese
3 oz. cream cheese, softened
1/4 c. grated cheese
5 eggs
1 tsp. dill
1 tbsp. tapioca
Dash pepper
1/2 - 1 lb. fillo dough
butter, melted, to be used with pastry brush

Mix spinach, cheese, eggs, dill, tapioca and pepper. Begin layering fillo sheets, working clockwise, in a 13"x9" pan. Six should overhang about 2" from side, overlapping at corners. Using a pastry brush, paint each piece of fillo which will be directly touching another piece with butter. Six solid sheets should constitute the bottom. Fillo draping the sides will eventually be tucked into the spinach mixture. Remember to use butter between each layer.

Add spinach mixture evenly. Fold in each overhanging sheet, using butter between each layer. Top with 6 solid sheets of fillo. Use butter between each layer. Cut through fillo and spinach mixture into serving pieces before cooking. Bake 1 to 1 1/2 hours at 375 degrees until fillo is light golden brown. Spankopita can be frozen uncooked. If baking directly from freezer, allow a slightly longer cooking time.