20 oz. spinach, chopped (I used frozen)
2 tbs. olive oil, divided
1 tbs. butter, melted
1 large onions (about 3 cups), diced
3 cloves garlic, minced
1/4 cup parsley, chopped
1/4 cup fresh dill, chopped
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. red pepper flakes
4oz. feta cheese, crumbled
2eggs, lightly beaten
4 oz. cottage cheese
1/2 lb. phyllo pastry sheets, thawed
Saute onions in 2 tbsp.olive oil until lightly golden. Add garlic and cook an additional 2 minutes. If using frozen spinach, squeeze as much moisture out of thawed spinach as possible and then separate the clumps. Stir in spinach and all herbs and spices into the onions and cook out all remaining moisture. Remove the spinach mixture from the heat and taste it. It should taste spicy but the salt should be on the lower side as the feta cheese will add additional saltiness.
Once the mixture cools slightly, stir in the eggs and cheeses. Line one 9x13 pan with aluminum foil and combine remaining oil and butter. Lightly brush the bottom of the foil-lined pan with fat mixture. Cut the phyllo sheets to fit your pan and layer 1/2 of the sheets into the pan, brushing every 3rd layer with the oil/butter mix. Put the spinach mixture and press firmly into a solid layer. Top with remaining phyllo sheets, again brushing every 3rd layer with butter and oil. Place pan in the freezer for 10 minutes. Remove pie from freezer and (cut only through the top layer of phyllo, dividing the pan into 6 sections). I forgot this step when baking this but, this will make it easier to make clean cuts later.
Bake the pie at 350 for 45-60 minutes or until top layer of phyllo is browned.
If you want you can freeze the pie and bake without thawing at 350 for 60-90 minutes.