Line a pie pan or tart dish with 6 layers of phyllo dough, brushing each sheet with a mixture of melted butter and olive oil. Mix chopped, blanched spinach and chopped artichoke hearts. Add 2 C lowfat cottage cheese and 1 C shredded parmesan. Season with cinnamon and sea salt. Stir in 2 beaten eggs and pour into the baking dish lined with phyllo dough. Top with two more sheets of phyllo, brushing each sheet with the butter-olive oil mix. Roll the dough edges to form a seal and brush the crust with the butter-oil mixture. Bake at 375 , covered for 40 minutes. Uncover and bake an additional 10 minutes. Let set for 15 minutes before slicing and serving.