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1
Cook spinach in a little water until tender, about 3 minutes.
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2
Drain.
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3
Mix with cheese, cottage cheese, eggs, onion, parsley, dill, oregano, salt and nutmeg.
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4
Melt margarine or butter.
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5
Brush bottom of 12x7-inch shallow pan with melted margarine or butter. Reserve the rest for phyllo dough.
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6
Cut phyllo sheets in half.
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7
Gently separate and place one half-sheet in bottom of pan; fold edges over to fit in the bottom of pan.
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8
Brush lightly with melted margarine; repeat with 11 more half-sheets.
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9
Cover unused phyllo sheets with a damp towel so they don't dry out while you work.
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10
Spread spinach mixture over phyllo dough in pan.
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11
Place remaining 12 half-sheets of phyllo dough over spinach mixture spreading each with melted butter and folding in edges to fit pan.
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12
Leftover phyllo can be refrozen.
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13
Cover pan and bake 25 minutes at 350u00b0F.
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14
Uncover and bake 5-10 minutes more, until golden brown.
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15
Let stand for 10 minutes, cut into squares and serve.
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16
OPTION #1: Add1/2 Cup sliced or chopped mushrooms to spinach mixture.
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17
TIP: Dish can be made up to a day ahead and stored in refrigerator until it is time to bake it. If storing for more than one day, freeze; thaw and bake when you are ready to eat it.
