Spinach And Rice Pie - cooking recipe

Ingredients

3 scallions, thinly sliced
6 tablespoons unsalted butter
4 eggs
4 ounces feta cheese, crumbled
1/2 cup cottage cheese
1 1/2 teaspoons dried dill
3/4 teaspoon salt
2 (10 ounce) packages frozen spinach, thawed
8 ounces cooked rice, cooled
1 tablespoon lemon juice
4 ounces phyllo dough (about 10 sheets)

Preparation

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