Greek Spinach Pita

• 1 lb. fresh spinach, chopped coarsely
• 1/2 lb. Feta cheese, crumbled
• 1/2 lb. small curd cottage cheese
• 1 bunch green onions, chopped (about 1 c.)
• 1 Tbsp. uncooked rice
• 1/4 c. cooking oil
• 1/2 c. fresh chopped parsley
• 1 1/2 sticks butter or oleo, melted
• 1/8 tsp. dried or fresh dill
• 1/4 c. Parmesan cheese
• 4 eggs, beaten
• 1/2 lb. fillo (pastry leaves), cut in half to fit pan

1. Wash and drain spinach; remove excess moisture with towel. Combine spinach with cheeses, eggs, onions, parsley, dill weed, oil and rice.
2. Arrange 8 to 10 fillo sheets in a 9 x 13-inch pan. Brush each one with melted oleo.
3. Pour in spinach mixture. Spread evenly throughout pan.
4. Cover with 8 to 10 fillo sheets and brush with melted butter (tops, too).
5. Mark desired pieces by cutting through top layers of fillo with sharp knife.
6. Bake in 350u0b0 oven for 1 to 1 1/4 hours or until golden brown. (Pyrex pans may bake faster.)

fresh spinach, feta cheese, cheese, green onions, rice, cooking oil, fresh chopped parsley, butter, dill, parmesan cheese, eggs, pastry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=596157 (may not work)