4 pkg. chopped frozen spinach
2 lg. onions, minced
3 bunches scallions
1/2 c. butter
1 c. fresh dill or 1 1/2 tbsp. dill seed
1/2 c. minced parsley
1/4 tsp. salt
1 lb. feta cheese, crumbled
1/2 c. grated Parmesan cheese
8 eggs
25 fillo leaves, thawed
3 sticks butter, melted

Defrost spinach. Squeeze out liquid and reserve spinach. In large skillet saute onions and scallions including green tops in 1/2 cup butter until onions are golden. Add dill and parsley and saute for 5 more minutes. Add spinach and 1/4 teaspoon salt. Saute together for 10 minutes. Transfer the mixture into a large bowl to cool. When cool, stir in fete cheese and Parmesan cheese.

In another bowl beat eggs until frothy and fold into spinach mixture. Have ready to fillo leaves and 3 sticks of butter. Brush 5 leaves with butter, stack them and spread 1/5 of the spinach mixture along fillo with 1 inch bare on all sides. Fold in the sides of the leaves to contain the mixture and roll up jelly roll fashion. Makes 4 other rolls the same way. Put rolls on buttered baking dish seam side down. Brush tops with melted butter. Bake 1 hour at 350 degrees.