This is the signature dish of Georgie, my next-door neighbor on Dart Ave. She taught me how to make this, and it's tasty.

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• 1 lb #4 Phyllo, thawed

• 2 bunches Scallions, sliced thin
• 1/4 cup Olive Oil
• Saute Scallions in oil until soft
• 20 oz Frozen Chopped Spinach, thawed
• Add, saute 3 minutes, set aside, dry well
• 4 Tbsp Parsley, chopped (2 tsp dry)
• 4 Tbsp Mint, chopped (2 tsp dry)
• 2 Tbsp Dill, chopped (1 tsp dry)
• 1 tsp Salt
• dash Pepper
• 1/2 tsp Nutmeg (optional)
• Add all to Spinach
• 6 Eggs, beaten
• 1/2 cup Bread Crumbs
• Add, mix well

• 1 lb Feta (Dodoni if possible), crumbled
• 1 lb small curd Cottage Cheese
  • Mix well, add to spinach, mix well

• 1 cup Butter, melted

1. Butter 9×13 pan
2. Lay 7-8 Phyllo leaves, run up sides of dish, coat w/butter between leaves
3. Pour in Spinach
4. Lay rest of Phyllo on top, butter between leaves
5. Trim Phyllo, cut into pieces
6. Bake @ 350 for 30-40 minutes