Spanakopita

• 2 (10 oz.) pkg. frozen chopped spinach
• 2 c. cottage cheese
• 1 1/3 c. crumbled Feta cheese
• 3 eggs, beaten
• 4 green onions with tops, chopped
• 1 tsp. dried whole dill weed
• 1 tsp. Greek seasoning
• 1/4 tsp. pepper
• 1/4 tsp. dried whole thyme
• 1 (1 lb.) pkg. frozen phyllo pastry, thawed
• 1 c. butter, melted

1. Cook spinach according to package directions, omitting salt. Drain well; press spinach in paper towels until barely moist. Combine spinach, cottage cheese, Feta cheese, eggs, green onions, dill weed, Greek seasoning, pepper and thyme.
2. Mix well; set aside.
3. Cut phyllo sheets in half crosswise; cut each half to fit a 13 x 9 x 2-inch baking pan.
4. Cover with a slightly damp towel.

spinach, cottage cheese, feta cheese, eggs, green onions, dill weed, seasoning, pepper, thyme, frozen phyllo pastry, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518931 (may not work)