Spanakopitta

SPANAKOPITTA
3 LB FRESH SPINACH (OR 4 PACKAGES FROZEN SPINACH, THAWED)
PINCH SALT
6 TBS OLIVE OIL
2 LARGE ONIONS, CHOPPED
2 BUNCHES SCALLIONS, INCLUDING 4″ OF GREEN TOPS, FINELY CHOPPED
1/2 CUP CHOPPED FRESH PARSLEY
1/2 CUP CHOPPED FRESH DILL (OR 3 TBS DRIED)
4 EGGS
1/2 LB FETA CHEESE, CRUMBLED (ABOUT 1 1/2 CUPS)
1/2 LB NONFAT RICOTTA CHEESE OR NONFAT COTTAGE CHEESE
1/4 CUP MELTED BUTTER
16 SHEETS PHYLLO PASTRY
1. IF USING FRESH SPINACH, REMOVE AND DISCARD COARSE STEMS AND WASH LEAVES WELL. SPRINKLE LIGHTLY AND EVENLY WITH SALT, STIRRING TO SPREAD, AND LET STAND 10 MIN.
2. RINSE OFF SALT AND SQUEEZE OUT EXCESS WATER. IF USING FROZEN SPINACH, OMIT SALT AND SQUEEZE LEAVES AS DRY AS POSSIBLE. CHOP SPINACH AND DRAIN IN A COLANDER UNTIL DRY.
3. MEANWHILE, HEAT 2 TABLESPOONS OIL AND SAUTE ONIONS AND SCALLIONS UNTIL SOFT BUT NOT BROWN, ABOUT 3 MIN. ADD SPINACH, PARSLEY AND DILL AND COOK, STIRRING, UNTIL SPINACH HAS WILTED, ABOUT 2 OR 3 MIN. REMOVE FROM HEAT, TRANSFER TO A BOWL AND LET COOL.
4. IN A SEPARATE BOWL, LIGHTLY BEAT EGGS. ADD CHEESES AND BLEND WELL. COMBINE EGG-CHEESE MIXTURE WITH SPINACH.
5. PREHEAT OVEN TO 350. LIGHTLY GREASE A SHALLOW 9″X13″ BAKING PAN. COMBINE REMAINING 4 TABLESPOONS OIL AND BUTTER.
6. TAKE 8 PHYLLO SHEETS FROM PACKAGE; KEEP THE REST COVERED IN THE REFRIGERATOR. CENTER 1 SHEET IN BAKING PAN AND BRUSH WITH OIL-BUTTER MIXTURE. STACK THE OTHER 7 SHEETS ON TOP OF THE FIRST, BRUSHING EACH WITH OIL-BUTTER MIXTURE. SHEETS WILL OVERLAP PAN.
7. POUR IN SPINACH-EGG MIXTURE AND SPREAD EVENLY. FOLD OVER-HANGING SIDES AND ENDS OF PHYLLO OVER FILLING TO ENCLOSE. BRUSH WITH OIL-BUTTER MIXTURE. TOP WITH REMAINING 8 PHYLLO SHEETS, BRUSHING EACH WITH OIL-BUTTER MIXTURE.
8. TUCK OVERHANGING EDGES AROUND INSIDE OF BAKING PAN TO SEAL IN FILLING. USING THE POINT OF A SHARP KNIFE, SCORE SURFACE INTO 20 TRIANGLES.
9. BAKE UNTIL GOLDEN, ABOUT 45 MIN. TO SERVE, CUT THROUGH SCORED LINES. SERVE WARM OR COLD. MAKES 20 SERVINGS = 71 CALORIES