Ingredients:

Filling:

• 16 ounces chopped spinach
• 1.5 cup cottage cheese
• 3 cups feta cheese
• 1 egg
• 1/2 cup chopped parsley
• 8 diced scallions
• 2 teaspoon butter
• 2 tablespoon olive oil
• 1/4 cup lemon juice
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 1/4 cup mint
• 1/4 cup dill

Crust:

• 2 tablespoons melted butter and 2 tablespoons olive oil mixed together
• 8 sheets phyllo dough

Directions:

1. Defrost phyllo dough
2. In skillet, melt butter on medium heat and saute scallions for 1 minute
3. Mix scallions and remaining filling ingredients in bowl
4. In two quart baking pan, lay 1 sheet of phyllo dough, and brush lightly with oil/butter mixture. Lay another sheet of phyllo dough on top, brush with oil/butter, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil/butter, then layer remaining 4 sheets of phyllo dough, brushing each. Tuck overhanging dough into pan to seal filling.
5. Heat oven to 375 degrees
6. With knife, pre-slice the pieces but only cut 3/4 of the way through
7. Bake for 40-45 minutes until top is brown and mixture is cooked through