2 lb. spinach, washed, coarse stems removed, and drained overnight
1 bunch green onions, chopped (2 c.)
1/2 lb. feta cheese, crumbled (2 c.)
2 c. lowfat (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 and 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.

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

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.