Spanokopetes

• 2 pkg. (10 oz. each) frozen spinach
• 6 green onions, chopped
• 1 1/2 c. cottage cheese
• 1/4 c. chopped parsley
• 1 c. butter, melted
• 1/4 c. butter
• 1 lb. Feta cheese
• 2 eggs, beaten
• 1 tsp. dill weed
• 1 lb. frozen phyllo pastry, thawed according to pkg. directions

1. Thaw frozen spinach 2 hours at room temperature.
2. Saute green onions in 1/4 cup butter until tender.
3. Add spinach and simmer until almost all the liquid evaporates.
4. Crumble Feta cheese into large bowl.
5. Add cottage cheese, eggs, parsley and dill weed.
6. Mix well.
7. Add spinach mixture and mix until thoroughly blended.
8. Layer 1/2 of phyllo pastry in a 9 x 13-inch baking dish, brushing each sheet of pastry with melted butter.
9. Spread cheese mixture evenly over top of phyllo.
10. Repeat layering with remaining phyllo, brushing each sheet with butter.
11. Bake in a preheated 425u0b0 oven for 25 minutes.
12. Allow to stand 10 minutes before serving.
13. Makes 6 to 8 servings.

frozen spinach, green onions, cottage cheese, parsley, butter, butter, feta cheese, eggs, dill weed, frozen phyllo pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451330 (may not work)