Spanakopita (Greece)

Step 1: Preheat oven to 350 degrees F.

Step 2: Thaw spinach and drain in colander -- very important -- no liquid can remain -- spinach cannot be wet. Squeeze out all moisture, one handful at a time. Roll the spinach in a dish towel and wring dry and then place the spinach in a bowl.

Step 3: Chop the green and white sections of the scallions separately. In a small skillet melt 2 tablespoons of the butter and then stir in the scallion whites for 5 minutes or until soft. Remove from heat and stir in the green sections and then add all the the spinach along with the feta and cottage cheese.

Step 4: In a bowl of an electric mixer beat the eggs using medium speed and then add the cream cheese and beat until smooth and then add the mixture to the spinach mixture.

Step 5: Stir in 3 tablespoons melted butter and the salt and pepper to taste.

Step 6: Using a clean work surface with a bowl of melted butter, cut the phyllo lengthwise into 3 strips (about 3 inches wide). ***Always keep the phyllo covered with plastic wrap or a damp cloth as it dries out fast!

Step 7: Remove one strip of phyllo and place it on the work surface and brush with butter. Place one teaspoon of filling near the bottom of the strip and fold one corner up to meet the end of the strip. Place seam side down on a sheet of aluminum foil. Repeat with remaining phyllo strips. Place the triangles together to form squares -- as you fill a sheet of foil (you will use a few sheets) brush the tops of the spanakopitas with butter and cover with another sheet of foil. ****may be prepared ahead of time and refrigerated or frozen until ready to cook.

Step 8: Place spanakopitas on an ungreased cookie sheet and bake for 20-25 minutes until puffy and golden.