Spanakopita (Spinach Pita)


-2 10 oz. packages fresh spinach, washed and chopped (or 10 oz. frozen leaf spinach)
-1 pound feta cheese, crumbled fine
-12 oz. cottage cheese
-1/4 cup parmesan cheese, grated
-12 green onions (scallions), chopped fine
-1/4 cup fresh parsley, minced (or 1 heaping tablespoon dried parsley)
-1/4 cup fresh dill, chopped
-6 eggs, beaten slightly
-1/2 cup butter, melted
-1/2 teaspoon freshly grounded white pepper

-1 pound phyllo dough
-1/4 cup butter, melted

-Unwrap phyllo and place between dampered kitchen towels and wax paper
-Combine all the filling ingredients thoroughly
-Brush the bottom of a 10x15x2-inch baking pan with melted butter
-Brush each sheet of phyllo with butter and place in bottom of pan
-Add spinach-cheese mixture to pan
-Butter between each layer of 8 more phyllo sheets and place them on top of pan to serve as crust
-Butter top phyllo, then cut into squares without cutting through bottom
-Bake at 350 degrees for about 45 minutes
-Remove from oven and allow to cool for a minute before cutting into squares of desired size
-Serve hot or warm as a main dish, or as a side vegetable dish