• PIE CRUST INGREDIENTS
• 5 cups Flour
• 3 Tbsp. Vegetable oil
• 1 ½ tsp. Salt
• 3 sticks soft butter
• PIE FILLING INGREDIENTS
• 2 bags Fresh Spinach
• 6 Country Hen Eggs
• 12 oz Feta cheese
• 8 oz Cottage cheese
• 2 Tbsp. Melted butter
• 2 Tbsp. Flour
• 1 cup Milk

PIE CRUST
Mix flour, oil, and salt with enough warm water to make dough soft. Split dough in half. Dust counter with flour and roll dough to 14''-16'' diameter, approximately 1/8'' thick. Smear dough with 1 ½ sticks of soft butter. Cut dough into approximately 15 1'' wide strips. Take the strips and roll into a ball, beginning with a new strip once each strip is finished rolling. You will end up with one ball of 15 strips right in a row. Place dough in saran wrap and refrigerate for several hours. (Overnight is best.)

PIE FILLING
Cook spinach, let cool, and squeeze out all excess liquid, then chop. Mix all ingredients.

Reroll dough, using previous instructions. Place dough into ungreased 16'' diameter deep dish pizza pan, pressing dough firmly into the pan. Roll second half of dough, then pour filling into pan. Place second half of dough over the filling. Roll the bottom of dough over the top, twisting and pinching to form an edge around the pan. Bake the pie at 350 degrees in the center of the oven for 40-50 minutes or until crust is golden brown.