Mom's Spanakopita

This is my mom's recipe for Spanakopita. She makes it with more feta than spinach, just the way I like it. (I made the spanakopita in the picture with my friend Seth in my dorm's kitchen.)

• Ready In: 2 hrs 25 mins
• Serves: 8
• Yields: 24 pieces

Ingredients

• 1 (10 ounce) package frozen chopped spinach (Thawed and squeezed dry of liquid)
• 1 (8 ounce) package feta cheese
• 1⁄2 cup cottage cheese
• 1⁄4 cup parmesan cheese (grated)
• 1⁄2 cup onion (chopped)
• 1  garlic clove (chopped)
• 1  egg
•  cayenne pepper
• 1⁄8 teaspoon black pepper (ground)
• 1  teaspoon chicken bouillon (optional)
• 1⁄2 cup butter (melted)
• 12  phyllo pastry sheets (9X13)

Directions

1. Mix all ingredients well in bowl except Butter and Phyllo.
2. Butter 4 Phyllo sheets and stack together.
3. Place 1/3 of filling mixture in a long roll along the long edge of the Phyllo Sheet.
4. Roll in log form.
5. Cut log into 6 pieces.
6. Place in buttered 9X13 pan.
7. Repeat twice as above.
8. Butter all the pieces with the remaining butter.
9. Bake in a 350F oven uncovered until golden brown or approximately 20 to 25 minute.