Spinach Pita With Phyllo Pastry

• 1 (1 lb) package phyllo pastry, thawed if frozen
• 2 (20 ounce) packages frozen spinach
• 1 1/2 cups melted butter
• 750 g cottage cheese
• 2 cups feta cheese, crumbled
• 4 large eggs

1. Preheat the oven to 375u0b0F.
2. Put frozen spinach in enough water to cover it and bring to boil. Cook for 1-2 minutes. Let stand until cool enough to handle, then squeeze to remove the excess liquid.
3. Transfer spinach in a large mixing bowl.
4. Add cottage cheese, feta cheese and eggs and mix until blended.
5. Brush with butter 13 x 9" baking pan.
6. Unroll thowed phyllo pastry. Measure how much pastry is needed in lenght for the baking pan, and cut the excess.
7. Lay one sheet of pastry in and brush lightly with melted butter. Top with 7 more phyllo sheets, brushing each one lightly with butter.
8. Spread 1/3 spinach mixture over the layered phyllo.
9. Top with 8 more sheets, brushing each one with butter and spread another 1/3 spinach mixture.
10. Repeat one more time, spreading the last 1/3 of spinach mixture and topping it with last 8 sheets, brushing the top sheet.
11. Bake for 1 hour. Let sit for 10 minutes before cutting. Cut the squares and serve warm.

phyllo pastry, frozen spinach, butter, cottage cheese, feta cheese, eggs

Taken from www.food.com/recipe/spinach-pita-with-phyllo-pastry-122704 (may not work)