1/2 pkg. (1 lb. size) Prepared phyllo leaves (about 16 sheets)
1/4 c. butter
1/2 c. finely chopped onion
3 (10 oz. each) pkgs. frozen chopped spinach, thawed and well drained
3 eggs
1/2 lb. feta cheese
1/4 c. parsley
2 tbsp. chopped fresh dill or 1 1/2 tsp. dill weed
1 tsp. salt
1/8 tsp. pepper
3/4 c. melted butter

Preheat oven to 350. Bring pastry leaves to room temperature according to directions on label. Saute onion until golden in 1/4 cup hot butter (about 5 minutes). Add spinach, stir, remove from heat.

Beat eggs, stir in cheese, parsley, dill, salt, pepper and spinach-onion mixture; mix well.

Brush 9x13 dish with some of melted butter. In bottom, layer 8 phyllo pastry leaves one by one brushing top of each with melted butter. Spread evenly with spinach mix. Cover with 8 more leaves, brushing each with butter. Pour any remaining butter over top. With scissors trim off uneven edge of pastry. Cut through top pastry layer to form 18 rectangles, 2x3 inch. Bake 30-35 minutes or until top crust is puffy and golden. Serve warm.