2 lb. fresh spinach (or if frozen, thawed and well drained)
1 lb. phyllo dough
7 eggs
1/2 lb. feta cheese
1 onion, chopped
Olive oil
Salt and pepper
Oregano
Butter

To prepare fresh spinach, wash all the spinach well and put into a large bowl. Sprinkle leaves heavily with salt and then rub it into the leaves as your tear them into small pieces. Spinach will be reduced to a quarter of its former bulk. Rinse the salt off thoroughly and drain well.

Beat the eggs, crumble the feta cheese and mix together. Add to the spinach. Saute onion in oil until it begins to brown, and add that to the spinach mixture. Season the mixture with lots of pepper and a little oregano.

Butter a 9 x 13 inch pan. Melt 4 tablespoons butter. Keep phyllo dough under a moistened towel until you use the sheets. Brush the top sheet with melted butter and fit it into the pan. The sheet will extend a bit over the edges even after being fitted against the sides of the pan. Continue in this fashion brushing each sheet with butter and fitting it into the pan on top of the other. Turn each sheet slightly so the corners are staggered. Do this until you only have 3 sheets left. Pour the filling in and fold over the ends of the pastry to cover it, brushing with a little more butter. Butter the remaining sheets and place them on top of the thing, folding them down to the size of the pan. With a sharp knife, cut through the tops layers to the filling in 3 places. Brush the top with butter and bake at 375 degrees for 50 minutes. Cut into squares and serve hot.