GEORGIO'S CAFE INTERNATIONAL SPANAKOPITA

1 pound phyllo dough
FOR THE FILLING:
2 packages (10 oz. each) fresh spinach, washed and chopped (or 10 oz. frozen leaf spinach)
1 pound feta cheese, crumbled fine
12 oz. cottage cheese
1/4 cup grated parmesan cheese
12 green onions (scallions), chopped fine
1/4 cup minced fresh parsley (or 1 heaping tablespoon dried parsley)
1/4 cup chopped fresh dill
6 eggs, beaten slightly
3/4 cup butter, melted, divided use
1/2 teaspoon freshly grounded white pepper
for the Crust:
1/4 cup butter, melted

Preheat oven to 350 degrees F.

Unwrap phyllo and place between dampened kitchen towels and wax paper.

Combine all the filling ingredients thoroughly using 1/2 cup of the melted butter; set aside.

Using some of the remaining 1/4 cup melted butter, brush the bottom of a 10x15x2-inch baking pan. Brush each sheet of phyllo with the butter and place in bottom of pan. Add filling mixture to pan Butter between each layer of 8 more phyllo sheets and place them on top of filling to serve as the top crust. Butter top phyllo, then cut into squares without cutting through bottom.

Bake at 350 degrees F 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

From: Georgio's Cafe International
Source: WTOL-TV, Toledo, Ohio