1 (24 oz container) large-curd cottage cheese
1 lb crumbled Feta cheese
1 (10 oz pkg) frozen, chopped spinach, thawed, squeezed dry
8 beaten eggs. 1/2 cup chopped fresh Italian parsley
1/3 cup chopped fresh dill
1/4 cup melted butter
3/4 tsp. salt
1 (1 lb pkg) frozen phyllo dough, thawed
1/2 cup olive oil or melted butter

Preheat oven to 350°F.

Spray a 13 x 9-inch glass baking dish with cooking spray. In a bowl, combine cottage cheese, Feta cheese, spinach, eggs, parsley, dill, butter and salt.

Place 8 phyllo sheets in the bottom of glass pan. Brush each lightly with oil or melted butter. Spread with 2 cups of the cheese mix. Repeat 3 more times.

Top with remaining phyllo sheets.

Bake for 1 hour and 5 minutes. or until golden brown and puffed and knife inserted in center comes out clean.

Let stand for 10 minutes before cutting.

Submitted by: Sherry Monfils