Spinach Pie

10 oz. frozen chopped spinach drained and squeezed dry

4 T. butter

4 T. flour

1/2 t. salt

1 1/2 C. milk

3 T. chopped green onion

1/2 t. dill weed

1 T. oil

2 eggs

1 C. small curd cottage cheese

Package of Filo Dough (if frozen thaw ahead in refrigerator)

Melt butter in pan and stir in flour. Cook 1 minute. Add salt and milk and cook until thick. Cook 1 more minute.

Add green onion, dill weed and oil to saute pan. Cook until onion is almost tender. Add spinach. Cook 2 more minutes or until moisture is gone.

Add cream sauce to spinach mixture. Let cool slightly and add 2 beaten eggs and cottage cheese.

Spray a 9 x 12 inch pan with oil. Melt 1/2 C. butter to use on Filo sheets. Put 1st Filo sheet on bottom of pan and spread with butter. Top with 2 more sheets with butter between each sheet. Top with 1/3 spinach mixture. Top with Filo and repeat butter process for 2 more sheets. Add another 1/3 of spinach mixture. Repeat Filo dough and top with spinach mixture. Add another layer of Filo and brush well with butter. You should have 4 layers of Filo and 3 layers of spinach mixture.

Bake at 325�F. for 35-40 minutes. Let stand 10 minutes before cutting.

Serves 10 - 12 as a side dish.