Categories: Casseroles, Usenet 
      Yield: 4 servings 
  
     10 oz Spinach, chopped 
           -(fresh or frozen) 
      1 c  Cottage OR 
           -ricotta cheese 
      1 c  Feta cheese 
           -(crumbled and drained 
           -of any brine) 
    1/4 c  Parmesan or romano 
           -cheese, grated 
    1/4 c  Scallions, chopped 
      4 lg Eggs 
      2 tb Butter 
      1 pn Salt 
      1 pn Pepper 
     12 oz Puff pastry 
           -(frozen pastry thawed 
           -to room temperature, 
           -or homemade) 
  
  Preheat oven to 350 degrees F.  Cook the spinach in boiling water.  Drain, 
  rinse with cool water, and squeeze out as much moisture as you can. 
   
  Melt the butter in a small skillet.  Cook the scallions until slightly 
  soft. 
   
  In a large mixing bowl, combine the cheeses and the eggs.  Mix well.  Add 
  the spinach, the butter and scallions, the salt and pepper and mix again. 
   
  Lightly butter the bottom and sides of an 8-inch square baking dish.  Roll 
  out a sheet of puff pastry on a floured surface to make a 14-inch square. 
  Roll out a second sheet to make a 9-inch square. Lay the bigger pastry 
  sheet in the buttered dish, draping the extra pastry over the edges. 
   
  Spread the spinach and cheese mixture evenly in the dish.  Put the 
  remaining pastry sheet on top. Trim excess pastry if necessary and seal the 
  edges closed. Use scraps of pastry dough to decorate the top of the pie. 
  Brush top with additional melted butter if desired. Bake for 45 minutes at 
  350 degrees F. or until pastry is golden brown. Let rest for 10 minutes 
  before serving. 
   
  NOTES: 
   
  *  Spinach and cheeses in a puff pastry crust -- A recipe of this type 
  appeared in _Cuisine Magazine_.  The dish is hearty enough to be a main 
  course, but can also be a side dish to a meat entree.  Yield:  Serves 4 to 
  6. 
   
  *  The casserole may be prepared, covered and refrigerated for up to 8 
  hours. 
   
  *  As an alternative to puff pastry, you might try using sheets of filo 
  dough, overlapped to make the bottom and top crusts. I have also baked this 
  dish in a pie pan using filo dough. One way to cut down on the calories in 
  this dish is to omit the bottom crust entirely. This is a very flexible 
  recipe. Other vegetables can be substituted for the spinach, and other 
  ingredients like sauteed garlic and mushrooms can be added. 
   
  : Difficulty:  moderate. 
  : Time:  30 minutes preparation, 1 hour baking and cooling. 
  : Precision:  approximate measurement OK. 
   
  : Robin Harris Foster 
  : AT&T Information Systems, Lincroft New Jersey, USA 
  : ihnp4!mtuxo!rfoster 
  : The apple never falls far from the tree 
   
  : Copyright (C) 1986 USENET Community Trust