Preheat the oven to 190°C. Lightly spray a 23 cm pie dish with olive oil.
Heat 1 tablespoon of olive oil in a large, deep non-stick frying pan over medium heat.
Cook the spinach for 3–4 minutes until wilted. Transfer to a colander placed over the sink, cool, and press to squeeze out excess liquid.
Heat the remaining olive oil in the same pan over medium heat. Add shallots and garlic and cook, stirring, for 2–3 minutes until softened. Transfer to a large bowl.
Stir in spinach, crumbled feta, cottage cheese, eggs, and dill. Season with salt and pepper.
Lay a sheet of filo on the bench and lightly spray with olive oil. Repeat with remaining filo, placing each sheet on top of the last, at a 45-degree angle. Ease the layered filo into the pie dish, allowing filo to overhang the side of the dish.
Pour the spinach mixture into the pastry shell. Fold overhanging filo over the filling, overlapping to cover completely. Lightly spray with olive oil.
Bake for 40 minutes or until the filling is set, and the top is golden brown.
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