First make the crust and set in the refrigerator to rest for 45-60 minutes.   Defrost the spinach in microwave and squeeze out as much of the water as possible.  Defrost the broccoli about 75% - still cold but enough that you can easily chop into smaller chunks.  In large bowl, add the drained spinach, broccoli chunks, oregano, cottage cheese, feta cheese, salt, pepper and beaten eggs.  Mix to combine. Remove the dough from the refrigerator, roll out and cut to fit the appropriate size of your cooking dish.  Take a look and see if there is any extra water that has released from the spinach mix and absorb with paper towel.  Scoop the spinach filling  into pie crust.  Bake 375 Fahrenheit for approximately 40 minutes.