1 1/2 lb. fresh spinach, well drained
1 1/4 tsp. salt
3/4 tsp. pepper
1 1/2 tbsp. flour
3/4 c. finely chopped onion
1/2 c. finely chopped green onion
1/4 c. olive oil
5 eggs
3/4 c. finely chopped leeks
1/2 c. finely chopped parsley
1/2 tsp. dried dill
1 1/2 c. sm. curd cottage cheese
1 1/2 c. crumbled feta cheese
3 tbsp. olive oil
3/4 c. butter
3 tbsp. olive oil
1 lb. phyllos

Cut spinach in 1/4 inch lengths. (Should measure 6 cups.) Squeeze out as much liquid as possible. Combine with salt, pepper. and flour. In a small skillet, saute onions in oil 5-8 minutes. Set aside. In a medium bowl, beat eggs slightly. Add onions, leeks, dill, parsley, cheeses and oil; combine with spinach.

In a small skillet, heat butter and oil; keep warm. Brush butter on bottom and sides of a 9 x 13 inch pan. Cut 8 phyllo sheets to measure 14 x 10 inches; line pan with sheets brushing each one with butter mixture. Cut 8 phyllo sheets into 13 x 9 inch pan and layer over filling, brushing each sheet with butter mixture. Using a sharp knife score top layers of spanakopeta into serving pieces. Bake at 350 degrees for 1 hour. Remove spanakopeta, let cool slightly. Cut on original markings. Makes 15 servings.