Homemade Spanakopita

5 (10 ounce) packages frozen chopped spinach - thawed, drained and squeezed dry

6 eggs

1 cup chopped fresh dill leaves

1 large onion, chopped

1 pound crumbled feta cheese

½ pound cottage cheese

1 teaspoon ground black pepper, or to taste

8 sheets phyllo dough, thawed

3 tablespoons olive oil, divided

⅓ cup sour cream for garnish

Preheat oven to 375 degrees F (190 degrees C).

Place the spinach, eggs, dill, onion, feta cheese, cottage cheese, and black pepper into a large bowl, and mix well.

Place 2 sheets of phyllo dough into the bottom of a 9x13-inch baking dish, and drizzle with about 1 tablespoon of olive oil; top with 2 more sheets of phyllo dough. Spread the spinach filling evenly over the sheets of phyllo, pat it down gently, and top with 2 more sheets of phyllo. Drizzle with 1 more tablespoon of olive oil, and top with the remaining 2 phyllo sheets. Drizzle with remaining 1 tablespoon olive oil.

Bake in the preheated oven until the top is browned and the filling is set, about 1 hour. To serve, cut into squares and top each square with a dollop of sour cream.