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2. In a large pot first put in  dandelion stem, a couple ot tablespoons of water, just enough to prevent bottom from scorching, cover and bring to a boil.  After a couple of minutes add dandelion leaves and cook about ten minutes total from when you added stems.  Add spinach, cover, and cook another 10 minutes, approximately 20 minutes total until all greens and tender and cokked.  Put in a large colander to drain, assisting the process by pressing with the bottom edge of a large spoon. 

At the same time you started the greens saute the sliced onion until caramelized in a small sauce pan with olive oil. 

3.  Combine beaten eggs, cottage cheese, feta cheese and scallions in a bowl and mix to coat thoroughly.

4.  Melt butter in a pan, skim white foam and discard .  These are solids of some kind which intefere with good taste.  You will notice some in the pan's left side towards the bottom which has not been skimmed yet.

Add onions to drained greens.

5.  Now you are ready for the assembly  which you want to do as quickly as possible as the filo sheets dry up and crumble if exposed to air.  At this point you should have one bowl of the cheese-egg mix, one container of the drained greens and onion mix and one pan of melted butter sitting on the counter.  Put the 9"x13"x2" pyrex pan in fron of you and open the filo sheet package laying out all the sheets flat.  Using a large spoon put some of the melted butter on the bottom of the pan.  You don't need to have an tire layer of butter.  Count out 2 sheets and drape them over the pan on the left and count out another two sheets and drape them over the pan on the right.  Take 2 sheets fold in half and put in the bottom of the pan and again spoon some butter over the filo sheets.

6.  Add the entire cheese-egg mix and spread with the back of the spoon to spread over the filo uniformly working the mix into the corners. 

Take two sheets, fold in half and spread with butter,Take another two sheets and repeat. Take another 2 sheets and repeat until you have used 6 sheets which gives you 12 layers adding butter after each 2 sheets.  Sorry, no photo of this step.

7.  Now add greens-onion mix and spread out to a uniform layer.  Add remaining sheets as you did in step 6 spreading with butter until all sheets and buter have been used up. 

Fold in sides, left and right first, then top and bottom. 

8.  Here is the dish read for the oven.  Notice how filo has been squished along the edges just a bit pressing with the back of a spoon. This helps create a flatter top.

Turn oven down to 350 degress and put in the oven, top shelf if possible

9.  This is how your finished dish should look.  Edges should be slightly browned, egg-cheese mix is set and firm to the touch and the top layer of filo will crumble and break when touched. 

Let sit at least 15 minutes before cutting to firm up.  This recipe makes 15 good sized pieces. 

Spinach pie is also wonderful at room temperature or as part of a picnic lunch.