2 10-oz.packages frozen spinach, thawed, drained, and pressed to remove extra liquid*
½lb.feta cheese, crumbled
3eggs, lightly beaten
1cupchopped green onions
1Tablespoonchopped fresh dill, optional
8-10grinds freshly ground black pepper
⅛teaspoonfreshly ground nutmeg
1poundfilo dough, thawed*** (1 package)
2sticks unsalted butter, melted
In a medium pan, Cook onion over medium heat in butter until soft (do not let brown), about 7-8 minutes.
Add spinach and cook gently until any excess moisture has evaporated. Remove pan from heat, and add feta cheese, cottage cheese, eggs, green onion, parsley, dill, salt, pepper, and nutmeg. Set aside.
Preheat oven to 400. Brush a 11”x 15” or 9" X 13" baking pan with melted butter.
Unroll filo dough carefully on the counter. Carefully place pan you will be using on top of the filo pile and trim filo along the edges so the filo dough is the same size as the pan.
Peel off one sheet of trimmed filo dough at a time and carefully lay in a single layer in the pan. Brush with melted butter. In between pulling off sheets of filo, cover filo pile with a damp towel. Working quickly, lay 10 sheets, brushing each with butter, into baking pan.
After laying down 10 sheets with butter, pour filling over top and spread evenly.
Continue filling pan with remaining filo and melted butter layers.
Cut fully assembled pie (before baking) into pieces. Anywhere from 10-15 pieces for a 11" X 15” pan.
Bake for 30-40 minutes, until golden brown. Remove from the oven and let sit at least 15 minutes before serving. Re-cut and serve!
*Fresh Spinach may also be used. You will need 2 ½ pounds or or so of fresh spinach. Just steam it, squeeze, and drain it, and carry on with the recipe.**Be conservative with adding salt at first, as feta and cottage cheese can both be salty. Adjust flavor after all ingredients are combined.***Thaw filo by leaving in the refrigerator overnight. Place on counter for 2 hours before using.