(Greek Spinach Pie)

12 Phyllo pastry sheets
2 lbs. spinach, cooked and chopped, or 2 pkgs. frozen chopped spinach
1 tsp. chopped dill
2 tsp. minced parsley
Salt to taste
2 eggs
1/2 lb. Feta cheese
1/2 c. melted butter

If frozen spinach is used, cook as directed on package, draining very well. Add dill, parsley, and salt. Add 1 egg to the cooked spinach. Add second egg to the cheese, which has been crumbled. Mix thoroughly.

Butter a rectangular baking pan, and place 6 sheets of Phyllo pastry in the bottom, brushing each sheet with melted butter. Add the mixture of spinach and cheese (which has been well mixed) on top of pastry. Cover with 6 more Phyllo sheets, buttering each. With a sharp POINTED knife, cut the top layers of pastry into squares. Sprinkle water over top and edges to keep Phyllo from curling. Bake at 350 degrees for 35 to 40 minutes until Phyllo is golden. Remove from oven, cool. Cut through to bottom crust.

Note: keep the Phyllo covered with moist cloth as you use it, to prevent drying out.