1 lg. onion, chopped
1 bunch scallions, chopped (tops also)
1 lb. butter
2 (10 oz.) frozen chopped spinach
6 eggs, lightly beaten
2 c. feta cheese, crumbled
1/4 oz. farmers cheese, grated
1/4 oz. mozzarella, shredded
1/2 c. fresh parsley, chopped
1/2 c. fresh dill, minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1 lb. fillo dough (pastry sheets)

Thaw, drain and squeeze frozen spinach. Saute onions and scallions in 2 tablespoons butter. Add well drained spinach. Cook over low heat, stirring constantly, until onion is soft and spinach moisture is evaporated. Cool slightly. Pour into a large bowl, the beaten eggs, cheeses and seasonings. Stir well.

Grease 9 x 13 inch pan. Place 6 pastry sheets into pan alternating a pastry sheet, brushed with melted butter. Spread spinach mixture and cover with 8 more pastry sheets, follow the same process as before. Score through the top pastry sheets in squares. Bake at 350 degrees for approximately 1 hour or until golden brown. Cut squares. Serve hot or cold. Serves 15-20.

Tip on preventing pastry sheet dry out: Roll out pastry sheets. Cover with waxed paper. Place damp towel over paper.