4 (10 oz.) pkg. frozen chopped spinach
1 (8 oz.) pkg. cream cheese, softened
1 lb. feta cheese, crumbled
4 eggs, beaten
1 sm. onion, finely chopped
3 tbsp. olive oil
1 tsp. dill
1/2 tsp. salt
1/4 tsp. pepper
16 sheets phyllo dough
1/2 c. butter, melted

Defrost spinach and drain thoroughly. Squeeze dry. Mix with remaining ingredients except phyllo and butter.

Arrange 8 sheets of phyllo, brushing each sheet with butter before adding next one, in a greased 9x13 inch pan. Press edges of phyllo up along sides of pan. Cover with spinach filling. Cover with remaining phyllo sheets (again brushing each sheet with butter) and seal edges (tuck in with knife edge). Cut through top layers to mark pieces. Bake at 350 degrees for 45 minutes. Serve hot or cold.