Makes 1 pie. Recipe is from Marianne G. Bellemare.
2 (10-oz.) pkgs. fresh spinach, washed, trimmed, chopped and drained well
1 bunch scallions, chopped
1/2 cup finely chopped parsley
1/2 cup finely chopped fresh dill or 2 tsps. dried dill
8 ozs. feta cheese, crumbled
1 lb. small-curd cottage cheese
1 tsp. salt
21/2 tbls. Minute Rice, uncooked
1 cup olive oil
1 lb. phyllo dough
1. In a large bowl, mix chopped spinach, scallions, parsley and dill. In a separate bowl, beat eggs and blend in cheeses, salt and rice. Add egg mixture to spinach and greens. Mix all ingredients well.
2. Brush a large baking pan with olive oil. Use 10 to 12 sheets of phyllo dough for the first layer, making sure to brush each one with olive oil before placing the next sheet down. You can extend the first 5 or 6 sheets over the sides of the pan to enclose filling.
3. Place the spinach and cheese filling in the center of the pan and spread evenly. Fold overhanging sides and ends of phyllo dough over filling to enclose it. Top with remaining phyllo sheets brushing each with olive oil. Tuck in the edges inside of the baking pan or trim excess. You must work quickly with phyllo dough since it tends to dry quickly and becomes brittle. Brush the top layer lightly with oil and mist with cold water to keep phyllo from curling.
4. Bake about 45 minutes to an hour, or until golden brown. Remove from the oven and allow to cool at least 30 minutes before slicing. Slice in triangles and serve.