1 (8 oz.) pkg. fillo (phyllo) pastry
3 (10 oz.) pkg. frozen chopped spinach, thawed
1/4 c. butter
1/2 c. chopped onion
3 eggs
1/2 lb. feta cheese, crumbled
1/4 c. parsley flakes
1 1/2 tsp. dried dillweed
1/8 tsp. pepper
1 c. butter

Fillo - 9 x 13 inch size sheets. Thaw overnight in refrigerator.

Let pastry warm to room temperature. Put the spinach in a colander to drain. Squeeze it with your hands to get all liquid out.

In a medium size skillet over medium-high heat melt 1/4 cup butter until hot, then add onion and stir and cook for about 5 minutes until lightly browned. Add spinach, mix in with the onion then remove from heat.

In a large mixing bowl beat eggs. Add the crumbled cheese, parsley, dill, pepper, spinach and onion mixture. Stir thoroughly to combine.

In a small saucepan, melt 1 cup butter. Brush a 9 x 13 inch cake pan lightly with some of the melted butter. Unfold pastry sheets. Keep them covered with a damp towel so they don't dry out (they're very thin) ! Put 1 pastry sheet in pan; brush with some of the butter. Repeat this with 7 more sheets (brushing each with butter). Spread the spinach - feta cheese mixture evenly over the pastry sheets in the pan. Top with 1 more pastry sheet and brush with more butter. Repeat layering with 7 more pastry sheets, brushing each with butter. Trim off any uneven edges of pastry with a sharp knife or scissors. Cut through top pastry layer to make 18 squares. Bake at 350 degrees for 30-35 minutes, until top is puffed and golden.