1 lb fresh spinach leaves
1 medium size bunch of parsley
dill
5 or 6 scallions (green section only)
1 cup canola or olive oil
4 eggs, beaten
1/2 lb finely crumbled feta cheese
3/4 lb cottage cheese
salt to taste
dash of nutmeg
1/2 lb phyllo pastry sheets
melted butter
Wash spinach and discard stems. Dry as thoroughly as possible and cut into small pieces. Same with parsley, scallion greens, and dill. Combine these in large bowl with oil, eggs, feta cheese, cottage cheese, salt and nutmeg. Mix thoroughly.
Melt butter. Lightly butter bottom and sides of a medium sized pan (18" x 8" x 2"). Place 6 or 7 layers of phyllo pastry in the pan, brushing each sheet well with melted butter. Add spinach mixture, then place 7 or 8 layers of phyllo pastry sheets on filling, again buttering each sheet.
Bake in 425° F oven for 10 minutes only, then reduce heat to 350° F for 50 minutes. Cut in squares before serving. Pastry sheets should be placed in the pan so that the bottom layers overlap the sides of the pan. After placing mixture on these bottom layers, you fold the over-lapping parts of the bottom sheets over the spinach mixture. Then you place the additional 7 or 8 top layers of pastry sheets.
