Greek Spinach Pita - cooking recipe

Ingredients

1 lb. fresh spinach, chopped coarsely
1/2 lb. Feta cheese, crumbled
1/2 lb. small curd cottage cheese
1 bunch green onions, chopped (about 1 c.)
1 Tbsp. uncooked rice
1/4 c. cooking oil
1/2 c. fresh chopped parsley
1 1/2 sticks butter or oleo, melted
1/8 tsp. dried or fresh dill
1/4 c. Parmesan cheese
4 eggs, beaten
1/2 lb. fillo (pastry leaves), cut in half to fit pan

Preparation

Wash and drain spinach; remove excess moisture with towel. Combine spinach with cheeses, eggs, onions, parsley, dill weed, oil and rice.
Arrange 8 to 10 fillo sheets in a 9 x 13-inch pan. Brush each one with melted oleo.
Pour in spinach mixture. Spread evenly throughout pan.
Cover with 8 to 10 fillo sheets and brush with melted butter (tops, too).
Mark desired pieces by cutting through top layers of fillo with sharp knife.
Bake in 350\u00b0 oven for 1 to 1 1/4 hours or until golden brown. (Pyrex pans may bake faster.)