2 pound spinach, washed, chopped
1/4 cup scallions, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 teaspoon salt
1/4 cup olive oil
1/2 cup onions, chopped
1 pound Feta cheese, crumbled
1/2 cup Parmesan cheese, grated
2 whole eggs, beaten
1/2 cup butter, melted
14 whole filo dough sheet

Shred spinach and mix with scallions, parsley, dill, and salt. Let stand 10 minutes. Squeeze out moisture by the handful. Heat olive oil in a large skillet and saute onions until transparent, about 5 minutes. Stir in spinach and cheeses. Remove from heat.

Spread spinach mixture evenly over last layer of filo and smooth it into the corners. Place another sheet of filo on top, brush with butter and repeat, layering with remaining filo. Turn edges over to form a crust.

Brush the top with the remaining butter.

Bake in a preheated 300°F for 1 hour or until the pastry is crisp and delicately browned.

Cut into squares and serve while still hot.

Category: Ethnic, Vegetables, Vegetarian

Serving Size: 8