1 pkg. (10 oz.) frozen chopped spinach, thawed
1/2 c. chopped green onions, with tops
1 tbsp. vegetable oil
1 container (16 oz.) sm. curd cottage cheese (about 2 c.)
4 oz. feta cheese, crumbled (1 c.) or: 1 c. shredded Muenster cheese
1/4 c. chopped fresh parsley
2 tbsp. chopped fresh dill or: 2 tsp. dill weed
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 lb. phyllo sheets
About 3/4 c. (1 1/2 sticks) butter, melted

1. Pour off any liquid from spinach; squeeze lightly to eliminate excess juice; put into a large bowl. Saute onions in oil in a small skillet until tender; add to spinach. Then add cottage and feta cheeses, parsley, dill, salt and pepper; mix well.

2. Grease a 12x9x2 inch or 13x9x2 inch glass baking dish. Place 1/3 of the pastry sheets in dish, having first brushed each one quickly with melted butter and folded it over in half. It is necessary to work quickly so phyllo sheets do not dry and become brittle; keep the remaining phyllo sheets covered with wax paper while working with the first part. Spread half of the spinach mixture over pastry sheets in dish. Repeat with another 1/3 of the sheets, brushing each sheet with butter; top with remaining spinach mixture and end with phyllo dough. Brush top generously with remaining melted butter.

3. Bake in a moderate oven (350 degrees) for 40 minutes, until golden and crisp on top. Cut into squares and serve warm.