1 bunch (10-12 oz.) spinach, washed, trimmed, and chopped
3 tbsp. olive oil
1 bunch green onions, finely chopped
1/4 c. minced parsley
2 tbsp. butter
1 c. cottage cheese
1 c. Feta cheese
4 eggs
1/2 tsp. dill weed
Freshly ground pepper
1 c. flour
1 c. water

Preheat oven to 350 degrees. Squeeze all moisture from spinach. Heat 2 tablespoons oil in large skillet over medium-high heat. Add green onions and parsley and saute until onions are softened. Mix in spinach, cheeses, 2 lightly beaten eggs, and dill. Add pepper to taste. Remove from heat. Combine remaining 2 eggs, flour, and water in medium bowl and mix well to make thin batter.

Coat 8 x 12 inch baking dish with remaining 1 tablespoon oil and pour in half the batter, spreading evenly. Top with spinach mixture and dot with butter. Pour remaining batter over. Bake 45 to 50 minutes or until set. Cut into small squares for appetizers or into large squares for lunch or dinner. Serve immediately. Serves 6-12 (may also substitute phyllo or filo for batter and use same filling).