Spinach Phyllo

• 1 pkg. full sheets Phyllo dough - defrosted (or 2 pkgs. half-sheets)
• 3 bags frozen, chopped spinach - defrosted and drained.
• 2 containers (16 oz.) cottage cheese
• 2 containers (8 oz.) feta cheese
• 1 cup shredded cheddar cheese
• 2 sticks unsalted butter - melted
• 2 eggs
• salt & pepper to taste

1. Melt margarine.
2. In large mixing bowl add spinach, cottage and feta cheeses, shredded cheddar, eggs and seasonings. Stir well together. Set aside.
3. Open phyllo dough, lay flat on soft towel. Work steadily so dough doesn't dry out.
4. Brush melted butter over bottom of pan. Lay down sheet of phyllo. Brush with butter. Fold over-hanging edges of dough down and brush them as well. Lay down a second piece of phyllo, and do the same. Continue until you have 6 pieces of dough laid out.
5. Gently spread one half of spinach mixture over dough. Make sure it reaches to all four corners and edges.
6. Lay a piece of phyllo dough over the spinach, and butter as before. Do this until you have
7. another 6 layers of dough.
8. Spread remaining spinach mixture over phyllo, reaching out to corners and edges.
9. Set down 6 more sheets of phyllo, buttering each layer as
10. before.
11. To finish, butter top layer of dough.
12. Bake in 375 degree oven for 1 hour or until golden brown - time may vary.
13. Remove from oven and cool. Cut into squares or triangles.
14. May be served hot, cold or at room temperature according to your preference.

full sheets phyllo dough, containers, containers, cheddar cheese, butter, eggs, salt

Taken from www.epicurious.com/recipes/member/views/spinach-phyllo-1202553 (may not work)