1 pkg. crescent rolls
1/4 c. butter
1/2 c. finely chopped onion
3 pkgs. (10 oz.) chopped spinach, thawed & well drained
3 eggs
1/2 lb. Feta cheese
1/4 c. chopped parsley
1 tsp. dill
1 tsp. salt
1/8 tsp. pepper
3/4 c. butter, melted

Divide crescent dough and roll into 2 pie crusts. Melt 1/4 cup butter and saute onion until golden, about 4 to 5 minutes. Add spinach and remove from heat.

In a bowl, beat eggs and stir in cheese, parsley, dill, salt, pepper and spinach-onion mixture. Place 1 crescent crust in a pie plate (deep dish is best) and fill with spinach mixture. Top with remaining crust. Crimp edges and trim. Slit top crust. Bake at 350 degrees until golden or 30 to 35 minutes. Serve warm. Serves 8 to 10. Makes a nice accompaniment for lasagna.