2 lbs. spinach, washed, coarse stems removed, & drained overnight
1 bunch green onions, chopped (2 c.)
1/2 lb. feta cheese, crumbled (2 c.)
2 c. low fat (2%) cottage cheese
1 1/2 c. liquid egg substitute
1 tsp. salt
1/2 tsp. white pepper
1/2 lb. corn oil butter, melted
1 lb. phyllo sheets, thawed & handled as instructed on pkg.

Chop spinach and combine with green onions in a large mixing bowl. Add feta cheese, cottage cheese, egg substitute, salt and pepper. Pour half the melted butter (1/2 cup) over spinach mixture and toss lightly to combine all ingredients.

Preheat oven to 350 degrees. Spray a 10"x15" casserole with non-stick vegetable coating and put 4 phyllo sheets on bottom of dish, brushing each with a small amount of melted butter. Sprinkle with 1/3 of spinach mixture. Repeat 2 more times and end with 6 phyllo sheets on top.

Bake pie for 30 minutes. Remove from oven and pour remaining butter (about 1/4 cup) over entire pie. Return to oven and continue baking for 30 more minutes. Allow to cool slightly (about 10 minutes) before cutting into squares. Makes 20 servings.

Each serving contains approximately 222 calories, 12 mg cholesterol, 13 gm fat, 608 mg sodium.