Heat 2 tablespoons of butter and olive oil in a large pan, add the onions and cook until clear, turn heat to low, and add another tablespoon of butter and let it melt. Carefully add the kale, making sure it cooks down and gets coated by the butter and oil in the pan. You can add a little at a time if that is easier. Add the dill, scallions, water, salt and pepper, lemon juice and another tablespoon of olive oil to the pan. Cover and cook until kale is tender. Once it is, uncover, turn the heat back up a little and cook until the liquid is out of the pan. Remove from heat, allow to cool, then add the cottage cheese and feta to the kale mix. You can add more salt and pepper here if you want. 

Preheat the oven at 350. Melt the rest of the butter, and brush it onto a pie plate. Line the phyllo dough on the plate, and brush some more butter on it. Add the kale filling, then cover with more phyllo dough. Brush remaining butter onto the top of the pie. Bake for 50 minutes, or until crust is golden brown. 

Eat! (After it cools).