Defrost 30 ounces chopped frozen spinach, and squeeze by handfuls to remove all moisture. Add the following: 3 beaten eggs, 1 cup chopped scallion, 8 ounces cottage cheese, 8 ounces crumbled feta, 2 tsp salt, 1/4 tsp pepper, 1 TBL fresh chopped dill and 4 TBL butter.
In blender jar, place 3 eggs (out of the shell, of course), 1–1/2 cups water, 1–1/2 cups flour, 1/2 tsp salt and 2 TBL oil. Process long enough to make a smooth batter. In a greased and floured 9×13-inch pan, pour half the batter, spread evenly. Drop small bits of the spinach mixture until it is evenly distributed; cover with remaining batter. Bake at 350 F 1 hour.
Cut into 24-30 pieces and serve warm. It’s also not bad served at room temperature.