Cheese Peita

Preheat oven to 325 degrees. Steam spinach just until wilted and squeeze out as much water as possible, or thaw frozen spinach and squeeze out excess moisture; set aside.

In large bowl, whisk eggs until well mixed. Whisk in ricotta, cottage cheese and crumbled feta cheese. Stir in well-drained spinach.

With pastry brush, brush 9 X 13 X 2-inch baking dish thoroughly with some of the melted butter. Spread phyllo pastry sheets out, cover with waxed paper and damp towel so they don't dry out. Brush one sheet at a time with melted butter, layering them in the pan until 7 sheets cover bottom of pan.

Spread half of cheese mixture on top of last phyllo layer. Continue brushing phyllo sheets with butter and layer another seven sheets on top of cheese. Spread with remaining half of cheese mixture and top with 10 sheets of buttered phyllo.

With sharp knife or scissors, score last two sheets of phyllo into serving portions. Bake in preheated oven 35-45 minutes or until golden browned and puffed on to