1 pound frozen chopped spinach, thawed and squeezed dry
-- Finely grated rind of 1 lemon
1/2 cup chopped flat-leaf parsley
6 ounce feta cheese, crumbled
1 1/2 cup whole-milk, small-curd cottage cheese
1/2 cup finely grated Romano cheese
1 -- egg
1/2 teaspoon salt
-- Freshly ground black pepper
1/4 teaspoon nutmeg
8 sheet phyllo dough
2 tablespoon melted butter
Directions
Preheat oven to 400F.
Heat olive oil in 2-quart saucepan. Add onions and saute until tender, about 3 minutes. Add spinach and cook 1 minute. Remove pan from heat.
Stir lemon rind, parsley and feta cheese into spinach mixture. Combine cottage cheese, Romano cheese and egg in a small bowl. Stir until well blended. Add to spinach mixture. Add salt, pepper and nutmeg; stir well.
Scrape filling into a 9-inch pie plate or 8-inch square baking dish. Bake 15 minutes. Remove from oven.
Brush one sheet of fillo with melted butter, keeping remaining sheets covered with a cloth. Crumple fillo sheet into a nest shape and place on top of fillo. Repeat with remaining fillo sheets to cover filling.
Bake about 10 minutes, until fillo topping is browned.