1 T olive oil
1 large or 2 small minced onion
1/2 t salt
1 t basil
1 t oregano
1 package frozen spinach
1 package frozen artichoke hearts
5 or 6 cloves of garlic
3 T flour
small package of feta
1 c cottage cheese
1 package filo dough (use 1/2 of a l lb package)
more olive oil for assembling pastry.
Heat oil and saute onions with herbs and salt and pepper until soft, stir in garlic and cook for a few minutes more. Add thawed and drained spinach and artichokes (cut artichokes hearts in pieces first). Cook for a few minutes, then sprinkle in flour and cook a couple minutes more. Remove from heat and set aside.
Combine cheeses a separate bowl, then mix into cooling vegetables. Divide in half.
Oil a baking dish well using olive oil. Lay a single sheet of phyllo dough in the dish and brush with more olive oil. Lay another on top of this; alternate the placement to cover any bare areas. Continue until you’ve used about a third of the phyllo (8-12 sheets). Pour in half of the filling and cover with a sheet of phyllo dough. Brush with oil and continue laying on phyllo sheets until you’ve used another 8-12 sheets. Pour in the rest of the filling and layer with the rest of the phyllo.
Bake at 375 degrees for 45 minutes, or until browned and bubbly. Serve at once.