Greek Spinach Pie

• 2 lb. spinach leaves, cleaned and torn
• 2 (8 oz.) refrigerator crescent rolls
• 1/2 c. chopped onion
• 2 to 3 tsp. dill weed
• 1 to 2 c. Feta cheese, crumbled
• 1 c. creamed cottage cheese
• 2 eggs, slightly beaten

1. In a large bowl, cover spinach with boiling water.
2. Let stand 5 minutes, stirring once.
3. Drain on paper towels.
4. Heat oven to 400u0b0. Unroll 1 can of dough into 2 long rectangles; place in ungreased 13 x 9-inch pan.
5. Press over bottom and up 1/2-inch to form crust. Bake at 400u0b0 for 5 minutes.
6. Combine drained spinach, onion, dill weed, Feta, cottage cheese and eggs.
7. Mix well.
8. Spread over partially baked crust.
9. Unroll other can of dough into 2 rectangles and place over filling.
10. Return to oven and bake 20 to 30 minutes or until deep golden brown.
11. Cut into diamond shaped pieces to serve.
12. Makes 8 servings.

spinach leaves, crescent rolls, onion, dill weed, feta cheese, cottage cheese, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1674 (may not work)