Spanokopita(Greek Spinach Cheese Pie)

• 10 oz. spinach (about 6 c.)
• 6 oz. Feta cheese, crumbled
• 1 c. small curd cottage cheese
• 1 small onion, chopped
• 2 Tbsp. snipped parsley
• 2 tsp. dried dill weed
• 1/2 tsp. salt
• 3 eggs, beaten
• 1 Tbsp. margarine or butter, softened
• 1/2 c. margarine or butter, melted
• 1/2 (16 oz. size) pkg. frozen filo leaves, thawed

1. Wash spinach, drain and chop.
2. Cover and cook with just water that clings to the leaves until tender, about 3 minutes.
3. Drain. Mix spinach, cheeses, onion, parsley, dill weed and salt; stir into eggs.
4. Brush bottom and sides of oblong baking dish (12 x 7 1/2 x 2-inch) with softened margarine.
5. Unfold filo leaves.
6. Remove 10 leaves.
7. Cut crosswise into halves.
8. Cover completely with damp towel to prevent drying.
9. Wrap and refreeze remaining filo leaves. Gently separate 1 leaf.
10. Place in baking dish, folding edges over to fit bottom of dish.
11. Brush lightly with melted margarine. Repeat 9 times.
12. Heat oven to 350u0b0.
13. Spread spinach-egg mixture evenly over filo leaves.
14. Layer 10 more filo leaves over filling, spreading each leaf with margarine and tucking in around edges to cover.
15. Cut pastry through top layer of filo with sharp knife into 6 squares.
16. Bake, uncovered, about 35 minutes until golden brown. Let stand 10 minutes before cutting.

spinach, feta cheese, cheese, onion, parsley, dill weed, salt, eggs, margarine, margarine, filo leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793135 (may not work)