2 bunches fresh spinach
1 bunch green onions
1 c. chopped parsley
1/4 c. fresh dill, chopped or 1 tbsp. dried dill
Olive oil (1 c.)
3/4 lb. feta cheese
2-3 eggs, beaten (optional)
Pepper
1 lb. filo pastry (found in frozen food section of Middle Eastern groceries)

Wash and chop spinach finely. Chop onions, parsley and dill. Mix together in a large bowl and add eggs, crumbled cheese, pepper and 1/3 cup olive oil.

Use any large baking pan. Brush the bottom with oil. Line with one sheet of filo and brush the top of it with oil. Add 10-15 more filo sheets. Spread the spinach filling evenly on the pastry. Cover with 6-10 more sheets of filo, brushing each with oil. Brush the top with oil and score the top 3 sheets with a sharp knife into 3 inch strips. Sprinkle the top with water droplets.

Bake at 375 degrees for 40 minutes or until golden brown. Cool, cut into squares and serve hot or cold.