|Frozen chopped spinach||20 Ounce|
|Cottage cheese||2 Cup (32 tbs)|
|Crumbled feta cheese||1⁄3 Cup (5.33 tbs)|
|Eggs||3 , beaten|
|Green onion with tops||4 , chopped|
|Dried dill weed||1 Teaspoon|
|Greek seasoning||1 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Phyllo pastry||1 Pound, frozen|
|Butter||1 Cup (16 tbs), melted|
Cook spinach according to package directions, omitting salt.
Drain well, and press spinach in paper towels until barely moist.
Combine spinach, cottage cheese, feta cheese, eggs, green onions, dillweed, Greek seasoning, pepper, and thyme.
Mix well, and set aside.
Cut phyllo sheets in half crosswise, and cut each half to fit a 13 x 9 x 2-inch baking pan.
Cover with a slightly damp towel.
Lightly butter bottom and sides of a 13 x 9 x 2-inch baking pan.
Layer half of phyllo sheets in pan, brushing each sheet with melted butter. (Keep remaining sheets covered with damp towel as you work to keep dough from drying out.)
Spread spinach mixture evenly over phyllo in pan.
Top with remaining phyllo, brushing each sheet with butter.
Bake at 350°F for 40 to 45 minutes or until golden brown.