Spanakopita - Spinach Pie

• 4 (10 oz.) pkg. frozen chopped spinach, thawed and thoroughly drained
• 1 3/4 c. cottage cheese
• 1 lb. Feta cheese, crumbled
• 6 Tbsp. melted butter
• 1 small onion, finely chopped
• 10 eggs, well beaten
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. nutmeg
• 3 sticks butter, melted
• 1 lb. phyllo pastry, thawed
• 1 beaten egg
• 3 Tbsp. cottage cheese

1. Saute the finely chopped onion in the 6 tablespoons melted butter until tender.
2. Combine with all the ingredients except 3 sticks butter, phyllo pastry, 1 egg and 3 tablespoons cottage cheese.
3. Choose a baking pan, either 9 x 13-inch or 12 x 16-inch to fit the phyllo pastry sheets.
4. Brush pan well with melted butter.
5. Count the sheets of phyllo in the package.
6. Put 1/3 of the phyllo in the bottom of the pan; brush each sheet with butter as you put in the pan.
7. Put 1/2 of filling on top of the phyllo; top with 1/3 of the phyllo, each sheet buttered as you put them on the mixture, then put remaining spinach mixture in the pan.
8. Top with remaining phyllo pastry; don't forget to butter! Combine the beaten egg and cottage cheese and brush over top of pastry.
9. Bake in 350u0b0 oven until golden brown, about 30 to 40 minutes.
10. To serve as an appetizer, cut into small diamond shapes or cut into larger servings for a main dish.

thoroughly, cottage cheese, feta cheese, butter, onion, eggs, salt, pepper, nutmeg, butter, phyllo pastry, egg, cottage cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782980 (may not work)