1 box Apollo fillo thin pastry dough
2 pkgs. frozen chopped spinach (Birds Eye)
1 bunch scallions, chopped in blender
1 med. onion, chopped in blender
1/4 c. olive oil
A little salt and pepper
1 tbsp. bread crumbs
1 (8 oz.) cream cheese
1 (8 oz.) farmer cheese
2 eggs
Half of 1/4 lb. salt butter, melted

Put spinach in colander overnight. Squeeze water out. Put scallions, onions and olive oil in pot and cook 15 minutes, DO NOT brown. Add salt and pepper. Add spinach, cook 15 minutes. Add bread crumbs and mix.

Mix cream cheese, farmer cheese and eggs. Add spinach mixture and mix all together. Use 8 x 8 inch square pan. Butter pan - cut phyllo leaves to fit pan. Butter each one - 8 on bottom of pan. Pour mixture in pan - add 8 leaves on top, butter each one. Cook at 350 degrees for 40 minutes. Let it cool. Put in refrigerator. Cut next day. 24 squares.