3 pkg. or 2 lb. fresh spinach (or 2 pkg. frozen, chopped)
1 onion, finely chopped
1/4 c. olive oil (or less)
1/4 c. grated Parmesan cheese
1/2 lb. feta cheese
1 tall container cottage cheese
3-4 eggs, slightly beaten
1/2 tsp. dill
1 box phyllo pastry
1/2 c. butter, melted
Salt & pepper to taste
Garlic salt to taste

Wash spinach, destem and dry. Chop coarsely. Saute onion in oil until golden color. Mix egg with crumbled feta cheese, cottage cheese, spices and Parmesan cheese. Add spinach and mix until well blended together.

Line 11 x 14 x 2 inch pan with phyllo sheets. Note: For ease in handling pastry, make sure it's completely thawed. Brush melted butter between each layer (according to directions). Use about 8-10 sheets. Top with spinach mixture. Repeat procedure with another 8-10 pastry sheets. Sprinkle top layer with water, punch a few holes to let steam escape. Bake at 350 degrees for approximately 45 minutes or until golden brown.