I used to be intimidated by phyllo dough until I watched Natalie Dupree use it on one of her PBS shows 20 years ago.   It was tearing all over the place and she said not to worry – you won’t be able to tell.  And she was right.  Also, phyllo has been reformulated over the years to make it more “user friendly”.  This is a great dish to serve at brunch,  as a side, or to serve as a vegetarian entree.  You can serve it hot, or room temperature.  I promise it’s not difficult.  It’s a must try!

3 cloves garlic, pressed
1 package (10 or 12 oz.) frozen chopped spinach, squeezed  very dry
4 eggs, lightly beaten
pinch parsley
1 1/2 t dill weed
8  oz block feta (do not buy crumbles), broken up
2/3 c cottage cheese, drained somewhat

1/2 lb phyllo dough, thawed in refrigerator
8 T.  melted butter, clarified

Preheat oven to 375 degrees
Mix first 7 ingredients.
Brush 9 x 13 pan with melted butter

Lay one leaf of phyllo dough on buttered pan, brush lightly with melted butter.
Repeat this 3 more times for a total of 4 leaves, brushing each leaf with butter

Pour on half of the spinach mixture and spread evenly
Repeat with 4 more layers of phyllo, brushing each layer with melted butter

Pour on remaining half spinach mixture and spread evenly
Repeat with 6 layers of phyllo, brushing each layer with melted butter

Brush top well with melted butter
With the tip of a very sharp knife, lightly score top few layers of phyllo

Bake 30-35 minutes, or until a deep golden color

Let cool on a rack at least 15 minutes until serving

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