3 lb. spinach
1 onion, chopped
1 1/2 tsp. salt
1 c. butter
1/2 lb. phyllo (filo) leaves
1 lb. feta cheese, broken up
5 to 6 eggs
Salt and pepper to taste
1/2 c. oil
1 tsp. dill
1/4 c. parsley

Clean and wash spinach, cut into fine pieces. Add 1 1/2 teaspoon salt and mix well. Drain and squeeze out water and set aside for 10 minutes. Chop onion and saute in 1/2 cup butter. Add spinach and cook for 5 to 6 minutes, continually stirring. Add pinch of salt and pepper. Remove from heat.

When cool, combine with beaten eggs and cheese. Set aside. Mix together oil and remaining butter. Grease shallow baking pan (preferred 15 inch in diameter or long rectangle one) with oil and butter mixture and line with 5 phyllo sheets, which have been individually brushed with butter mixture.

Spread the spinach filling evenly over pastry sheets and cover with the remaining pastry sheets, using the same procedure as for the bottom layers. Bake in hot oven for 40 minutes at 375 degrees or until golden brown. Cool and cut into squares. Serve in place of a vegetable with a meal.