Spanakopita

1 stick plus 1T butter
1 small onion, finely chopped
three 10 oz. boxes frozen chopped spinach, thawed
1 lb. cottage
12 oz. feta cheese, crumbled
5 large eggs, lightly beaten
salt and pepper
one 1lb. box phyllo dough
Preheat oven to 350 degrees F. In a small skillet, melt 1T butter over medium heat. add the onion and cook until softened, about 5 minutes; transfer to a large bowl. Wipe out the skillet. Place the spinach in a kitchen towel and squeeze out any excess water. Add the spinach, cottage cheese, feta, eggs, salt and pepper to the onion and combine. In the reserved skillet, melt the remaining 1 stick butter. Using a pastry brush, coat a 9"13" baking pan with melted butter. Unfold the phyllo dough and line the baking dish with 1 phyllo sheeet, gently pressing into place and letting any excess hang over the sides. Brush the sheet with more melted butter. repeat until there are 8 layers of butter phyllo in the dish. cover the remaining phyllo sheets with a damp cloth to keep them from drying out. Fill the phyllo lined baking dish with the reserved spinach mix. On top layer finish with a brushing of butter. Fold in any overhanging phyllo. Stack and brush with butter the remaining phyllo sheets. Using a sharp knife score the top of the Spanakopita. Bake the spanakopita until golden brown, about 45 minutes. Let cool for 30 minutes before slicing.
5