Squeeze as much liquid and moisture from thawed spinach as possible. You can use your hands to squeeze and/or paper towel.
Add cottage cheese to a strainer to drain the liquid.
Zest the outside of one 1 lemon with a grater.
In a large bowl, beat one egg with a fork.
Add in the spinach, cottage cheese, feta, lemon, salt and pepper. Mix them together and set aside.
Cut 8 sheets of phyllo pastry dough in half. This will make 16 sheets.
Place one sheet of halved phyllo dough on a greased baking sheet. Brush the top with melted butter. Repeat this process of layering with 7 more pieces (8 in total, half of the phyllo dough)
Add the spinach feta mixture to the top of the stacked phyllo. Spread into an even layer.Now, add the last 8 phyllo sheets, layering them with melted butter in the same way. These stack on top of the spinach feta filling. Bake for 35-40 minutes, or until phyllo is golden brown and crispy. Remove and let cool 5 minutes, then slice into servings.