1 (8 oz.) pkg. Phyllo pastry leaves, 16 sheets 9 x 13 inches
3 (10 oz.) pkg. frozen chopped spinach, thawed
1/4 c. butter
1/2 c. finely chopped onion
3 eggs
1/2 lb. feta cheese, crumbled
1/4 c. parsley
2 tbsp. chopped fresh dill or 1 1/2 tsp. dried dill weed
1 tsp. salt
1/8 tsp. pepper
3/4 c. butter

Preheat oven to 350 degrees. Let pastry leaves warm to room temperature, according to directions on package. Place spinach in colander; press dry with back of spoon; put 1/4 cup butter in medium size skillet. Heat butter over moderately high heat until very hot and melted.

Add onions and cook for 5 minutes, stirring constantly with wooden spoon until golden brown. Add spinach, stir to combine with onion and remove skillet from heat; set aside.

In large bowl, beat eggs with beater; add cheese, parsley, dill, salt, pepper, and spinach onion mixture. Stir well until thoroughly combined. Brush a 13 x 9 x 2 inch baking pan lightly with melted butter.

Unfold pastry leaves. Keep covered with damp towel to prevent drying. Place one pastry leaf in pan. Brush with butter; repeat layering 7 more leaves. Brushing with butter. Spread the spinach and feta cheese mixture evenly over the phyllo pastry leaves in baking pan. Top with one more pastry leaf. Brush with more butter. Repeat 7 more leaves, trim off any uneven edges. Cut through pastry to form 18 squares. Bake 30-35 minutes, or until puffy and golden. Cut into pieces. Serve warm.