2 (1 lb) pkgs frozen Spinach, thawed and drained well
7 eggs
1/2 lb. Feta cheese
1 lb. onion
chopped Garlic clove minced
Salt and pepper to taste
Oregano
Olive oil
1 lb. Filo dough
Butter

Squeeze remaining liquid from spinach and place in large bowl, tear into small pieces. Beat eggs, crumble feta cheese and add to spinach. Sauté onion and garlic in olive oil until brown, add to spinach, season with pepper and oregano. Butter a large oblong baking dish.

Place one sheet of filo in pan, brush with melter butter. Continue until only three or four sheets of filo are left, letting the edges of the sheets hang over the sides of the pan. Pour in the filling and fold ends of pastry over it, brushing with more butter. Then put the remaining sheets on top, brushing with butter. Cut three or four steam vent slits in the top, down to the filling.

Bake at 375 for 50 minutes.