10 oz. spinach (about 6 c. fresh or 1 box frozen)
6 oz. feta cheese, crumbled (about 1 c.)
1 c. sm. curd cottage cheese
1 sm. onion, chopped
2 tbsp. snipped parsley
2 tsp. dried dill weed
1/2 tsp. salt
3 eggs, beaten
1 tbsp. butter, softened
1 stick (1/2 c.) butter, melted
1/2 pkg. (1 lb.) frozen filo leaves, thawed according to directions

Preheat oven to 350 degrees.

Wash spinach; drain and chop. Cover and cook with just the water that clings to the leaves until tender, about 3 minutes; drain.

Mix spinach, feta cheese, cottage cheese, onion, parsley, dill weed and salt; stir into eggs.

Brush bottom and sides of oblong baking dish, 12"x7" with softened butter.

Unfold filo leaves. Remove 10 leaves; cut crosswise into halves. (Cover leaves completely with damp towel to prevent drying. Wrap and refreeze remaining filo leaves.) Gently separate one leaf. Place in baking dish, folding edges over to fit bottom of dish. Brush lightly with melted butter. Repeat nine times.

Spread spinach-egg mixture evenly over filo leaves. Layer 10 more filo leaves over filling, spreading each leaf with butter and tucking insides around edges to cover filling.

Cut pastry through top layer of filo leaves with sharp knife into six squares. Cook, uncovered in oven preheated to 350 degrees until golden, about 35 minutes. Let stand 10 minutes. Cut through scored lines to serve. Makes 6 main dish servings (8 to 10 as side dish). This recipe can be doubled easily.