315-ounce bagsfrozen spinach, cooked and WELL drained
½teaspoonsalt
½teaspoonfreshly ground pepper
4clovesgarlic, chopped
¼teaspoonnutmeg
20sheetsphyllo dough, thawed
¼cupmelted butter
2eggslightly beaten
2cupscottage cheese
½cupshredded mozzarella cheese
½cupshredded Parmesan cheese
½tablespoonfreshly squeezed lemon
Instructions
Heat olive oil in large skillet over medium heat. Saute onion, green onions and garlic until softened. Add parsley and spinach. Continue sauteeing about 2 minutes. Remove from heat; set aside to cool.
Preheat oven to 350 degrees. Lightly spray a 9 x 13-inch baking dish with cooking spray.
In medium bowl, mix together lightly beaten eggs, cottage cheese and mozzarella cheese. Fold in cooled spinach mixture.
Lay a sheet of phyllo dough in baking pan, brushing lightly with butter. Continue layering and buttering until you have 10 sheets in pan. Spread spinach mixture evenly over phyllo dough, then layer and butter another 10 phyllo dough sheets on top. Fold overhanging dough underneath.
Bake 45 minutes or until golden brown. Cut into squares; serve warm.