Preheat the oven to 350 degrees Fahrenheit.
I leave my 3 (12 oz) boxes of frozen spinach in a strainer overnight to allow it to thaw and drain out as much water as possible. Then place about ⅕ of the spinach in a clean dish towel at a time, twist it, and ring out all of the excess water. Do this until the spinach is completely dry. Place the dry spinach in a bowl and repeat the process until all of the spinach is done. This step is very important because if you don’t dry out the spinach, your pie will be very soggy.
In a medium bowl, use an electric mixer to combine the 8 oz cream cheese and 2 eggs.
Then, use a wooden spoon to mix the spinach, 1 ½ pounds of feta cheese, and 1 pound of cottage cheese. Add 1 tablespoon dill, and salt and pepper to taste, and mix again.
Melt 1 cup of butter. Use a pastry brush to brush the bottom and sides of a 9x13 pan with melted butter. Lay a sheet of phyllo dough down in the pan. Brush with butter, then lay down another sheet. Continue layering phyllo dough and butter for a total of 10 layers.
Spread spinach and cheese mixture on top of the 10th layer of phyllo dough. Spread it until it lays flat in the pan.
Repeat the butter and phyllo dough layers for another 10 layers on top of the spinach mixture. Brush the top layer of phyllo dough with butter and tuck any phyllo dough hanging over the edge of the pan back into the pan.
Use a knife to score the top of the spinach pie with the squares you will cut out later (don't cut all the way through).
Bake for 45 minutes in the oven or until crispy and golden brown. Allow it to cook for a few minutes before cutting. Cut into squares and serve. Enjoy!