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Servings: 6


6 green onions, chopped
1/4 cup butter
2 packages (10 ounces each) frozen spinach, thawed
4 cups (16 ounces) Wisconsin feta cheese
1 1/2 cups (12 ounces) cottage cheese
2 eggs, beaten
1/4 cup chopped parsley
1 tablespoon dill weed
1 cup butter, melted
1 pound frozen fillo pastry, thawed according to package directions

Cooking Directions:

Sauté green onions in 1/4 cup butter until tender. Add spinach; simmer until almost all the liquid evaporates.

Crumble feta cheese into large bowl. Add cottage cheese, eggs, parsley and dill. Mix well. Add spinach mixture; mix until thoroughly blended. Layer half of fillo pastry in a 9x13-inch baking dish, brushing each layer with melted butter. Spread cheese mixture evenly over top of fillo. Repeat layering with remaining fillo, brushing each sheet with butter. Bake at 425°F for 25 minutes. Allow to stand 10 minutes before serving.

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