Tomato Spinach Phyllo Bake

This recipe came out in a Light & Tasty magazine either last year or the year before. My whole family loves it (well, except for Darin who sometimes thinks he doesn't like anything) and it is good for you too. I made it one night for supper this week and Darin helped me mix the ingredients.

Here's the recipe:
Tomato Spinach Phyllo Bake

4 eggs, lightly beaten
2 packages (10 oz each) frozen spinach, thawed and squeezed dry
1 cup (4 oz) crumbled feta cheese
1/2 cup cottage cheese
3 green onions, sliced
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
10 sheets phyllo dough
Butter-flavored cooking spray
3 large tomatoes, sliced

Combine first 9 ingredients. Set aside. Spray 1 phyllo sheet with cooking spray. Place in greased 9 inch cooking pan allowing one end of dough to hang over the edge. Repeat with 4 more sheets staggering which side the dough hangs over.

Spread 1/3 of spinach mix over phyllo dough. Top with 1/2 of sliced tomatoes. Repeat layers and top with spinach mix. Spray remaining phyllo dough sheets and layer on top, staggering as before. Gently fold over ends of dough towards center. Spray with cooking spray. Loosely cover with tin foil. Bake at 350 for 30 minutes. Remove foil and bake 30 minutes longer. Let stand 15 minutes before serving.