4 eggs, lightly beaten
2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 cup crumbled feta cheese
1/2 cup cottage cheese
3 green onions, sliced
1 tsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
10 sheets phyllo dough (14 x 9 inches)
Butter-flavored nonstick cooking spray
3 large tomatoes, sliced
What you’ll do:
In a large bowl, combine the first nine ingredients and set aside. Spritz one sheet of phyllo dough with cooking spray. Place in an 8-inch square baking dish coated with cooking spray, allowing one end of dough to hang over edge of dish. Repeat with four more phyllo sheets, staggering the overhanging phyllo around edges of the dish. Spoon a third of the spinach mixture into crust. Layer with half of the timatoes, and remaining spinach mixture. Spritz and layer remaining phyllo dough as before.
Gently fold ends of dough over filling and toward center of baking dish; spritz with butter-flavored spray. Cover edges with foil. Bake at 350 degrees for 55-60 minutes or until a meat thermometer reads 160 degrees. Let stand for 15 minutes before cutting.