1 c. butter
1 bunch green onions, chopped
2 pkg. (10 oz. each) frozen spinach, chopped
6 eggs, slightly beaten
1/2 lb. Cheddar cheese
1/2 lb. Jack cheese
1/2 c. parsley, optional
1/2 c. fresh dill, optional
1/2 tsp. salt
1/4 tsp. pepper
1 pkg. phyllo pastry

1. Melt butter in small saucepan. Preheat oven to 375 degrees. Butter 13 x 9 inch baking dish.

2. Saute green onions in 2 tablespoons of butter until tender.

3. Cook spinach according to package directions. Drain well.

4. Combine all ingredients (except butter and phyllo dough) in large bowl.

5. Unfold pastry and place between damp paper towels to keep from drying. Remove pastry one sheet at a time and place in baking dish; brush each sheet with melted butter. (Cut to fit dish if necessary.) Repeat until there are 8 layers of buttered pastry.

6. Spread spinach mixture evenly over pastry.

7. Butter and stack 8 more sheets on top of spinach mixture. Mark pastry lightly in squares with sharp knife. Cut, but not all the way through. Place in preheated oven immediately lower oven temperature to 350 degrees.

8. Bake for 1 hour or until golden brown. Cool slightly. Cut into squares.