4 pkg. frozen chopped spinach
1 stick butter
2 c. chopped onion
1 bunch green onion
1/2 c. minced fresh dill
1/2 c. minced parsley
1/4 tsp. salt
1 lb. feta cheese, crumbled
1/2 c. grated Parmesan cheese
8 eggs, beaten frothy
1 pkg. phyllo dough
Approx. 1 1/2 sticks butter

Defrost spinach, squeeze out liquids. In large skillet saute onions and chopped green onions in 1 stick butter. Add the dill and parsley and saute some more. Add spinach and salt; saute 10 more minutes. Transfer to large bowl and let cool. Stir in feta cheese and Parmesan cheese. Beat the eggs and add.

Butter a large lasagna pan. Separate phyllo dough and place approximately 10 leaves, each brushed with butter in pan. Pour spinach mix and cover with remaining leaves, each brushed with butter. Brush top also. Bake at 350 degrees for a little more than 1 hour or until golden. Cut when cold. Makes 16 fairly large portions. Freezes well and reheats beautifully. Can be cut small and served as appetizer. Serves 16.