1 lb. pkg. phyllo pastry
1 c. butter, melted
2 lbs. fresh spinach
3 tbsp. olive oil
2 onions, finely chopped
3 tbsp. chopped fresh dill
Salt & pepper
3 eggs, slightly beaten
2 c. feta cheese, crumbled

1. Preheat oven to 375 degrees. Unfold pastry onto a flat surface and cut it to fit size of baking dish. Keep pastry covered.

2. Tear stalks off spinach and wash leaves well. Shred leaves with sharp knife.

3. Heat oil in large pan and cook until onions are soft. Add spinach and stir over medium heat about 5 minutes. Turn up heat to evaporate any moisture.

4. Allow spinach and onions to cool. Mix into dill, eggs, salt, pepper and cheese.

5. Melt butter and brush baking dish on bottom and sides. Brush top sheet of phyllo and place in dish. Brush another sheet and place on top of the first. Repeat to about 8 layers.

6. Spread on filling and cover top with 6 or 7 layers of pastry while brushing each layer with butter. Brush top layer well and cut pastry in square or diamond shapes. Do not cut through bottom layer.

7. Sprinkle with water and bake for 40 minutes (until golden brown).

8. Let stand for 10 minutes and then cut through completely. Lift out pieces to serving plate.