4 pkgs. (10 oz. each) frozen chopped spinach, thawed
1 (8 oz.) pkg. cream cheese
1 lb. Feta cheese (or substitute Monterey Jack)
1/2 c. grated Romano cheese (optional: can substitute Parmesan)
4 eggs, beaten
1 sm. onion, finely chopped
3 tbsp. olive oil
1 tsp. chopped dill (optional: can use dill seed)
1 tsp. salt
1/4 tsp. pepper

CRUST:

1 lb. pkg. fillo (strudel) pastry leaves (in frozen food section)
1/2 lb. butter, melted (1 c.)

Allow spinach to stand at room temperature to defrost completely. (Do not soak.) Squeeze spinach dry. In large bowl combine spinach with remaining ingredients, except fillo and butter, stir well until mixed.

Arrange 12 fillo sheets, placing each layer one at a time and brushing with butter before placing another layer, in a greased 15 1/2 x 10 1/2 inch pan. Spread evenly with spinach filling. Cover with 9 fillo leaves, brushing each with melted butter. Seal edges to retain filling by tucking under. Brush top with melted butter.

Chill until firm, about 1 hour, then cut through top layers to mark pieces. Preheat oven to 350 degrees. Bake for 45 minutes until golden. Makes 12 side dishes or 48 appetizers. Freezes well.