16 sheets filo leaves (about 1/2 of a 1 lb. pkg.)
1/4 c. butter
1/2 c. chopped onion
3 (10 oz.) pkgs. frozen chopped spinach, thawed & well drained
3 eggs
1/2 lb. feta cheese, crumbled
1/2 c. chopped parsley
2 tbsp. chopped fresh dill (1 tsp. dried dill)
1 tsp. salt
1/8 tsp. pepper
3/4 c. butter, melted

Warm filo leaves to room temperature according to package directions. In 1/4 cup butter, saute onion until golden. Add spinach; remove from heat.

In large bowl beat eggs; stir in cheese, parsley, dill, seasonings, spinach and onion. Brush 9 x 13 inch baking pan with some of melted butter. Layer 8 filo leaves 1 by 1, brushing top of each with melted butter. Spread with spinach mixture. Cover with 8 more leaves as before. Pour over any remaining butter.

Using scissors trim any uneven or overhanging edge of pastry. Cut through top pastry layer on diagonal and then in opposite direction to form about nine (3 inch) diamonds. Bake 30 to 35 minutes at 350 degrees until puffy and golden. Serve warm.