a.k.a. "Spinach Pie"

Ingredients

2 pkgs. frozen chopped spinach, thawed and drained
6 oz. feta cheese, crumbled
1 container small curd cottage cheese
1 sm. onion, chopped
2 t. parsley flakes
2 t. dillweed
½ t. salt
3 beaten eggs
1 cu. margarine, melted
½ pkg. (16 ounce size) frozen filo leaves, thawed

Directions

Mix spinach, feta cheese, cottage cheese, onion, parsley, dillweed and salt. Stir in the eggs.

Brush bottom and sides of 13x9x2" baking pan with melted margarine. Unfold filo leaves. Remove 10 leaves and cut in half, crosswise. Cover completely with a damp towel to prevent drying. Wrap and refreeze the remaining leaves.

Gently separate filo leaves. Place one leaf in baking dish. Brush lightly with melted margarine. Repeat 9 more times.

Spread egg-spinach mixture on top of the first 10 leaves. Now repeat layering process with the last 10 leaves. Cut pastry through the top layer with a sharp knife into squares.

Bake, uncovered, at 350F until golden brown, about 45 minutes. Let stand 10 minutes for easier slicing. Serves 8.