1 lb. Phyllo (Filo) dough

If frozen, thaw in refrigerator 3 days before hand.

1/4 lb fresh grated Romano cheese
1/2 lb. Feta cheese, chopped
4 eggs

Drain well 5 large bunches spinach, chopped and blanched.

1 chopped onion and green onions
1 bunch chopped parsley

Mix above ingredients, salt and pepper to taste. Melt 3/4 pound butter. Butter 9 x 12 inch pan. Layer 1/2 of the phyllo butter each layer with pastry brush. Pour spinach mixture then layer and butter rest of phyllo on top. Cut into squares before baking.

Bake 350 degrees for about 1 hour or until brown. Freezes well.