2 to 3 lbs. spinach, chopped frozen spinach can also be used
1 lb. onions
1 1/2 c. olive oil
1/2 c. chopped parsley
8 to 10 thin pastry sheets (like strudel sheets) or roll out a double pie crust, lg. size
1/2 lb. feta cheese
Salt & pepper to taste

Clean spinach. If stems are coarse, separate from leaves. Wash well and cut fine, as for salad. Mix in a large bowl with parsley. Salt and set aside for 10 minutes. Drain and squeeze out water. Chop onions and brown in oil. Add the cheese and mix well. Season with salt and pepper. Grease shallow baking pan with oil and line with 4 to 5 pastry sheets, placing one on top of the other. Brush each pastry sheet with oil to prevent sticking together.

If pastry sheets are not available, use half of a pastry sheet for the undercrust, as for pie, and the other half for top crust.

Put the filling over the bottom layers, spreading evenly. Cover with the remaining pastry sheets or pie crust. Brush the top with oil and with the point of a sharp knife, trace the crust into square pieces. Bake in moderately hot oven for about 40 minutes. When golden brown, remove from oven, cool and cut.