Spinach and Feta Pie

• 1 (16 ounce) package phyllo pastry
• melted butter
• 2 bunches spinach, washed, dried and finely chopped
• 14 -18 ounces feta cheese, chopped into cubes
• 1 large onion, finely chopped
• 6 eggs, beaten
• 1 pint cottage cheese (to stretch it out, extra flavor, etc.) or 1 pint plain yogurt (to stretch it out, extra flavor, etc.)
• sesame seeds (for sprinkling)
• fresh ground black pepper
• crushed garlic
• 1 pinch ground nutmeg
• toasted pine nuts

1. Place all ingredients except filo and butter into a large bowl and mix together.
2. To prepare the filo pastry, unroll the whole packet into a dry workspace.
3. Brush the top layer with melted butter.
4. Pick up 2-3 layers of filo and lay them in your 13 x 9 pan (glass is best).
5. I usually do around 5 layers (2-3 ea.)
6. across the bottom and up the sides.
7. Pour in the filling and fold the sides over the top.
8. This is mainly to stop the filling leaking out and burning.
9. Repeat the buttered layers of pastry on top until you think there is enough.
10. Butter the top layer and tuck the edges inches
11. Sprinkle sesame seeds on top and bake for at 350 degrees for about 45 minutes.
12. If the top starts to burn you can cover it with foil.

phyllo pastry, butter, bunches spinach, feta cheese, onion, eggs, cottage cheese, sesame seeds, fresh ground black pepper, garlic, ground nutmeg, nuts

Taken from www.food.com/recipe/spinach-and-feta-pie-118372 (may not work)