*  Exported from  MasterCook Mac  *
 Recipe By     : Good Housekeeping
 Serving Size  : 32   Preparation Time :0:00
 Categories    : Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium        onion -- chopped
    2                    green onions -- thinly sliced
    2      tbs           vegetable oil
   10      oz            frozen chopped spinach -- thawed
   12      oz            low-fat cottage cheese
    8      oz            light cream cheese -- softened
      1/2  c             feta cheese (about 2 oz)
      1/2  tsp           dried dill
      1/4  tsp           black pepper
    1      large         egg
   16      oz            frozen phyllo -- thawed
      1/2  c             butter -- melted
 1.  In large skillet over medium heat, heat oil and cook onions and green
 onions until tender and golden.  Remove skillet from heat.
 2.  Drain spinach and squeeze dry.  To onion mixture in skillet, add spinach,
 cottage cheese, cream cheese, feta cheese, dill, pepper and egg.  Mix well.
 3.  Remove half of phyllo sheets from package; keep remaining phyllo wrapped
 with plastic wrap to prevent drying out.  Brush bottom and sides of 13x9
 baking pan with some of the melted butter.  Working quickly, place 2 sheets
 of phyllo in baking dish, pressing phyllo against side of dish.  Lightly
 brush with butter.  Repeat layering and brushing until first half of phyllo
 is gone.
 4.  Preheat oven to 350x.  Spread spinach mixture evenly over phyllo in
 baking dish.  Unwrap remaining phyllo and place 2 sheets over spinach
 mixture, letting edges hang over sides of dish; brush with butter, making
 sure to moisten edges.  Repeat layering with remaining phyllo and butter.
 5.  Gently roll edges of phyllo that are hanging over pan inward to form an
 attractive border.  Bake 45 minutes or until crust is golden and filling hot.
  Remove from oven and let stand 10 minutes for easier serving.
 Betsy Burtis
 Derry, NH