3 (10 oz.) pkgs. frozen chopped spinach
16 phyllo sheets
1/4 c. butter
1/2 c. finely chopped onion
3 eggs
1/2 lb. feta cheese, crumbled
1/4 c. chopped parsley
1 tsp. salt
1/8 tsp. pepper
3/4 c. butter, melted

Thaw and drain spinach. Lay a sheet of waxed paper on top of phyllo sheets and cover with a damp towel. Melt 1/4 cup butter in skillet and saute onion 5 minutes. Stir in spinach. Remove from heat.

In a large bowl, beat eggs. Stir in all remaining ingredients except 3/4 cup melted butter. Brush 8 phyllo sheets individually and place on top of spinach filling. Pour any remaining butter over top. Trim off uneven edges of phyllo. Cut through top layer on a diagonal. Cut in opposite directions to form 3 inch diamonds. Bake 30 to 35 minutes, 350 degrees. Serve warm. Amount: 8 to 10 servings.