2 (10 oz.) pkgs. frozen chopped spinach
2 c. cottage cheese
1 1/3 c. crumbled feta cheese
3 eggs, beaten
4 green onions with tops, chopped
1 tsp. dried whole dillweed
1 tsp. Greek seasoning
1/4 tsp. pepper
1 lb. pkg. frozen Phyllo pastry, thawed
1 c. butter, melted
1/4 tsp. dried thyme

Cook spinach according to package directions, omitting salt. Drain well and press spinach in paper towels until barely moist. Combine spinach, cottage cheese, feta cheese, eggs, green onions, dillweed, Greek seasoning, pepper and thyme. Mix well and set aside.

Cut Phyllo sheets in half crosswise and cut each half to fit 13"x9"x2" pan. Cover with slightly damp towel. Lightly butter bottom and sides of pan. Layer half of Phyllo sheets in pan, brushing each sheet with butter. Keep remaining Phyllo covered with damp towel. Spread spinach mixture evenly over Phyllo in pan. Top with remaining Phyllo brushing each sheet with butter. Bake at 350 degrees for 40 to 45 minutes until golden brown.