2 lbs. spinach (fresh or frozen)
1 finely chopped onion
1 bunch scallions
1/4 c. olive oil
1/2 c. melted butter
Salt
Pepper
4 tbsp. finely chopped parsley
4 tbsp. chopped dill
3 eggs
1 c. Feta cheese
1 lb. phyllo pastry

Chop the spinach. Cook onion and scallions in olive oil; add spinach and cook 4-5 minutes. Add seasoning, parsley and dill. Let cool. Drain any excess liquid. Break eggs into mixing bowl; beat and crumble in Feta cheese. Add spinach and mix.

Line a shallow but wide pan with 7-8 layers of pastry, brushing each layer with melted butter before placing the next sheet on top. Place filling on pastry and cover with 5-6 additional sheets of pastry, brushing each with butter. Bake in 375 degree oven for 40 minutes or until golden.