3 lbs. spinach
1 med. onion, chopped
1/2 c. scallions, chopped
1 c. butter
1/2 c. dill, chopped
1/2 c. parsley, chopped
Salt & pepper
1/2 c. evaporated milk
4 eggs
3/4 lb. phyllo pastry
Melted butter as needed
1/2 lb. feta cheese, crumbled

Preheat oven to 300 degrees. Wash and cut spinach; salt and remove excess water. Saute onion in 1/2 of butter. Add scallions and spinach and cook all to a light color. Stir in dill, parsley, salt, and pepper. Cover and cook until water is evaporated. Remove from heat. Turn into bowl and immediately add milk. Beat eggs in another bowl and add cheese. Add to cooled spinach.

In an ungreased 13 x 9 inch baking pan, lay several (3 to 5) sheets of phyllo dough on bottom of pan, folding over excess toward center. (REMINDER: EVERY PIECE OF PHYLLO DOUGH MUST BE BUTTERED WITH MELTED BUTTER ON BOTH SIDES OF DOUGH). Add a layer of spinach mixture; spread evenly and continue alternating phyllo and spinach. Finish pie with a top layer of phyllo dough for crust. Score pie into serving shapes and bake for 45 minutes or until golden brown and inside is cooked. Let stand 30 minutes, cut and serve. Yields 6 servings.