1 pkg. phyllo dough
2 (24 oz.) Prairie Farm lg. curd cottage cheese
6 lg. eggs
1/2 - 3/4 lb. lightly salted butter
6 tbsp. flour
2 (10 oz.) pkgs. spinach, drained & squeezed dry

If you want to use leeks instead of spinach:

3 leeks, cleaned & cut in sm. pieces from the green stems down

(The pita can also be made plain with a little feta cheese added.)

Beat eggs, add cottage cheese, flour, spinach or leeks and salt and pepper to taste. Melt butter. Layer half the phyllo leaves in pan, brushing butter between each leaf. Pour egg mixture in. Smooth out, but not all the way to the edge. Layer the other half of the phyllo leaves on top brushing butter between each leaf.

Bake at 350 degrees for approximately one hour or until golden brown.