Position rack in middle of oven. Preheat oven to 350°F/180°C.

Heat the butter in a 10-inch (25 cm) skillet, preferably nonstick, and melt over medium heat. Pour out and set aside 2 tablespoons of the butter to use with the filo.

Add scallions to pan and remaining butter and sauté for a minute or two until softened. Remove from heat. Meanwhile whisk together the eggs, cottage cheese, feta and dill in a mixing bowl until blended. Season well with salt and pepper, then stir in the well-drained and dry spinach. Scrape this mixture into the pan and stir it together with sautéed scallions. Smooth into an even layer.

Lay one sheet of filo over the spinach filling, tucking in the edges as needed. Brush with reserved melted butter. Lay another sheet on top, crosswise to the first one. Brush with butter and tuck as you did the first one and continue, using all of the filo and butter, ending with a nice layer of butter brushed on the very top.

Bake for about 30 to 40 minutes or until golden brown and crispy. Allow to cool for at least 5 minutes. Use a serrated knife to cut into wedges (taking care with your pan as you reach the bottom). The wedges come out very neatly, if you have squeezed your spinach dry! Serve immediately.