spinach & feta pie-type

• 20 oz fresh spinach or 16 oz cooked spinach
• 1/2 onion, chopped
• 4 cloves garlic, crushed
• 5 oz feta cheese, crumbled
• 1/2 cup cottage cheese (ours was fat free)
• 2 or 3 eggs, lightly beaten (depending on if you like a quiche-taste or not)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 13 sheets fillo dough
• Pam spray or butter/oil

1. Preheat oven to 350F.
2. Chop spinach, cook down in pan.  Drain and pat dry.
3. In a medium bowl, mix everything in the middle section above.  When spinach is dry, add in.
4. Spray bottom of 8×8 glass pan with Pam (or coat with butter or oil).  Layer 4 sheets of fillo, spraying each sheet in between.  Tear off the overhanging pieces and pile them in the middle (!).
5. Spread half of spinach mixture in the pan.  Since I don’t like eggs that much, we avoided spooning too much of the egg solution that had not already soaked into the rest of the mixture.
6. Repeat layering, with 4 more sheets of fillo dough.  Spray in between each sheet.
7. Spread the remaining spinach mixture.
8. Repeat layering with the last 5 sheets of dough. Adam piled on all of the extra dough on top of the top layer, then spraying it.
9. Bake for 50 minutes, until the top is brown and crispy.
10. Let sit and cool for 15 minutes.