Phyllo Dough Spinach Pie

16		sheets phyllo doughs
10  ounces		Frozen Chopped Spinach
12  ounces		Cottage Cheese - Low Fat, 1%
8  ounces		Philadelphia Reduce Fat/Light Cream Cheese
4  ounces		Athenos Traditional Crumbled Feta Cheese
1/2  teaspoon		Dill Weed - Dried
1/4  cup		Scallions - Fresh, Chopped
1/2  cup		Yellow Onion - Fresh, Chopped
2  tablespoons		Vegetable Oil
1/2  cup		Butter - Salted
1		Large Egg - Raw
1/2  teaspoon		Ground Black Pepper

Tip: For nutritional information on all the ingredients in Phyllo Dough Spinach Pie just click on each ingredient name. Then adjust the serving size for any Phyllo Dough Spinach Pie ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Before starting make sure to read the thawing and handleing tips on the fillo dough package that you purchased.
Chop onions and thinkly slice scallions. Then saute in vegetable oil at medium heat until tender and golden.
Drain spinach and squeeze dry.
Thoroughly mix onions, spinach, cheeses, dill, pepper and egg in a large bowl.
Melt butter.
Brush bottom and sides of a 13" x 9" x 2" baking pan with butter.
Using 8 fillo sheets build a stack in the bottom of the baking pan by brushing the top of the fillo sheets with butter.
Spread spinach and cheese mixture evenly over the fillo in the baking pan.
Cover mixture using the other 8 sheets of fillo in the same manner used to create the base.
Thoroughly butter the top layer, especially the edges.
Bake for 45-50 minutes or until golden brown in 375 degree preheated oven.
Let stand for 10 minutes for easier serving. Cut into squares or triangles using sharp knife.