10 sheets phyllo (12x15 inches)
1/2 c. butter, melted
2 (10 oz.) pkgs. fresh spinach
2 eggs
2 c. cottage cheese (sm. curd)
1 c. grated feta cheese
3 tbsp. parsley
2 green onions with tops, minced
Salt and pepper (optional)

Cut phyllo sheets into halves and place 10 pieces in a buttered pan (7x11). Brush each sheet of phyllo with melted butter. Wash spinach and remove stems. Cut leaves into 1/2-inch lengths. Sprinkle with salt and let stand for 15 minutes.

Beat eggs. Add cheeses, parsley and onion. Squeeze liquid from spinach. fold spinach into egg mixture. Spread mixture over phyllo sheets in pan and top with remaining 10 pieces of phyllo, brushing each sheet with remaining melted butter. Bake in preheated moderate oven (350 degrees) for 40 minutes. Cut into squares and serve hot.

Makes 6 servings.