2 lbs. spinach
1 bunch green scallions (finely chopped)
1/2 c. minced parsley
1 lb. crumbled feta cheese or Ricotta
8 eggs, beaten
Salt
Olive oil
1/2 lb. filo pastry leaves

Wash spinach. Cut off stems and dry completely with towel and chop. Brown scallions in 1/2 cup olive oil until tender.

Combine spinach, parsley, eggs and cheese. Add cooked scallions, season with salt lightly and mix well.

Grease a 9x13 inch baking pan and line with 5 of the filo sheets. Brush each sheet with melted butter. Spread spinach mixture over the filo and top with remaining sheets of filo, brushing each again with the butter. Brush top sheet and bake at 350 degrees for 45 minutes. Cool and cut into squares.

For best results, cut through filo with a razor blade. May be served hot or cold, as an appetizer in small squares, as a vegetable side dish in large squares or even after a meal with a chilled white retsina.