Defrost and drain water from spinach. Add spinach in pan with onions and cook until moisture is evaporated.

Crumble feta and add cottage cheese, dill, and eggs. Mix well. Once spinach is cool add to cheese mixture and mix well.

Defrost fillo for 24 hours in fridge. Keep covered with damp towel while sitting out.

For Pie Style (makes 2 pies): coat the entire bottom of dish with butter. Place 1 layer of fillo into the pan at a time covering with butter in between each layer. Place half the package of fillo into the pan then add spinach and cheese mixture on top. Cover with the other half of the package following the same pattern with the butter making sure to generously coat the entire top with butter.

For appetizer style (makes 2 cookie sheets): coat the bottom and sides of the cookie sheet with butter. Fold one sheet of fillo in half and coat generously with butter. Place a heaping tablespoon of filling onto the fillo and fold into triangle shape placing the seam side down on the pan. Repeat until the tray is filled then coat the top with butter.

Bake at 425 for about 20 minutes or until golden brown.