2 (10 oz.) pkg. spinach
1 med. onion
1/4 c. olive oil
1/2 tsp. ground nutmeg
1/2 lb Feta cheese, rinse and drain
1 (8 oz.) pkg. cream cheese
3 eggs, beaten
1/2 c. pine nuts, chopped
1/4 c. parsley, chopped
Salt
Pepper
2 sticks butter, melted
1/2 - 1/4 lb. Filo pastry

Thaw frozen spinach and squeeze out as much moisture as possible. Saute onion in oil until golden. Add spinach and nutmeg and cook for several minutes.

In a bowl, beat cream cheese until smooth. Add beaten egg, crumbled Feta cheese, spinach mixture, nuts, parsley, salt and pepper.

Brush a 10 inch pie pan with melted; butter and line with 5 sheets of filo brushing each with melted butter, letting the ends fall over the sides of the pan.

Add filling and place 3 more sheets of buttered pastry on top. Fold overhanging edges toward the middle. Brush with butter and bake at 350 degrees for 45 minutes or until golden brown.

To thaw frozen filo, wrap in a moistened tea towel and refrigerate for at least 8 hours. Shells tend to stick together if refrozen. Serves 10-12.