In large frying pan, heat frozen spinach uncovered until all water is evaporated.
Meanwhile, combine entire package of cottage cheese, 3/4 package of feta cheese, and grate 3/4 of mozzarella cheese in large bowl. Set aside.
Chop green onion and heat in small pan with 1/2 tsp butter until tender (do not brown). Set aside.
In a small sauce pan, melt butter. Add olive oil and stir. Set aside.
Combine spinach, cheese, and green onion. Set aside.
Using a pastry brush, baste cookie sheet with butter/oil. Begin placing layers of dough over cookie sheet coating each layer of dough with butter/oil before placing another layer on top. Each new layer should be placed off-center so as to create overlap over the edges of the pan for the crust. Use only 1/2 of the package for the bottom.
Spoon in filling and smooth evenly.
Begin layering and basting the top crust. Make sure you keep one good sheet for the very top, so when baking it crisps nicely.
Roll up overlap on each side and baste with butter/oil.
Bake for 20-25 minutes or until pastry turns golden brown and flaky.
Note: If your filling mixture seems soggy sprinkle plain bread crumbs before layering on filling to absorb extra moisture.
Note: Philo dough is very hard to work with. If it is getting very dry and flaky moisten a towel and place it over the unused sheets while you work on the pie. If you are running out of butter/oil mixture add a bit more oil and stir.