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1
In small skillet, over medium heat, saute scallions in 1 tbsp of the butter until soft, about 3 minutes.
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2
Let cool slightly.
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3
In large bowl, lightly beat eggs. Stir in feta and cottage cheeses, dried dill, salt and scallions.
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4
With your hands, gently squeeze all water out of the spinach.
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5
Add spinach, rice and lemon to egg mixture, stirring to combine well.
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6
Heat oven to 350F and set out a 9-inch deep dish pie plate. Melt remaining 5 tbsp butter.
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7
Unroll phyllo; keep covered with plastic wrap. Working quickly and carefully, remove 1 sheet and place on a clean, flat surface.
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8
Brush very lightly with melted butter and place in pie plate with about 2 inches of the phyllo hanging over the rim.
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9
Repeat with 7 more sheets, arranging them around the pie plate in an overlapping pattern with a 2-inch overhang.
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10
Scrape spinach filling into pie plate, smoothing the top.
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11
Brush butter over 1 phyllo sheet, fold it in half and place it on top of the filling.
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12
Repeat with a second sheet.
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13
Gentliy lift the overhanging phyllo over the top to encase the pie.
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14
Lightly brush the top with any remaining butter.
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15
Bake at 350F for 50 minutes or until filling reaches 160F and crust is golden.
