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1
Saute scallion in 2 tablespoons butter until tender.
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2
Cook spinach in water until wilted in a large saucepan.
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3
Drain, pressing out as much liquid as possible.
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4
(If using frozen spinach, simply thaw and drain thoroughly.)
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5
Mix together scallion, eggs, feta, cottage cheese, farina, parsley, dill, and spinach.
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6
Season lightly with salt and pepper.
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7
Butter a two-quart ring mold.
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8
Unfold phyllo and wrap in plastic wrap to keep from drying out.
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9
Remove one sheet of phyllo and, using a pastry brush, lightly dab it with melted butter.
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10
Fit into the mold, allowing at least an inch to hang over the edge.
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11
Repeat, using about 20 sheets of phyllo, making sure to distribute the sheets evenly on all sides.
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12
Fill mold with spinach mixture.
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13
Fold overhanging bits of phyllo over filling.
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14
Arrange remaining sheets, individually by buttering one at a time and placing it over the filling so that the mold is completely covered.
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15
Remove pastry dough from the mold's center hole.
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16
Preheat oven to 350 degrees.
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17
Place mold on baking sheet and bake for 1 1/4 hours or until golden brown and puffed.
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18
Let stand 10 minutes before unmolding onto a platter.
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19
If top crust is not crisp and golden, return to oven briefly to brown top.
