Albanian Burek - AKA (much better than) "Spinach Pie"

2 Packs Filo Dough (in 4 rolls)

12oz Feta Cheese

1c Cottage Cheese
1c Plain Greek Yogurt

3 Eggs

1c Chopped Green Onions

10+oz Chopped Fresh Spinach

1c Olive Oil

4 Cloves Garlic

2c Buttermilk

1/2t Salt

1/2t Pepper

1st make sure to thaw Filo Dough completely.

Preheat oven to 350*.  Spray 2 cookie sheets with oil.

Heat the olive oil in a pan over medium heat.  Cut the garlic into thin slivers and add to the warmed oil.  Heat the mix until the garlic begins to simmer - ensure garlic is not frying to burn.  Continue to lightly simmer for 5 minutes.  Strain oil to remove garlic (or pick out if slices are big enough).  Use 1/2c of oil and saute the chopped spinach, do not over cook - lightly warm to calm bitterness (approx 5 minutes).  

In a bowl, mix together the feta cheese, cottage cheese, yogurt, 2 eggs, 1c buttermilk, green onions, spinach, salt & pepper.  In a separate bowl mix together "wash-mix" of 1/2c oil, 1c buttermilk and 1 egg - whisk.

Place 2 sheets of filo on a piece horizontally of parchment paper.  Brush wash-mix over sheet.  Place another 2 sheets on top.  Spread a heaping 2T of spinach/feta mixture on 1/4 of left side of filo.  Roll up into a cigar.  Flip over and brush closed with wash mix.  Place closure side-down on pan.  Repeat till finished

After all burek cigars are layed out, brush remaining wash-mix over top, as well as on the ends to "close".  Bake for 30-40 minutes.