6 slices bacon, diced
2 tbsp. (1/4 stick) butter
1/2 c. chopped onion
1 1/2-2 lb. fresh spinach, cooked, drained, cooled & squeezed dry
3 tbsp. sour cream
1 1/2 tsp. dried dillweed
2 eggs
1/4 lb. feta cheese, crumbled
1/2 lb. puff pastry dough or 4 frozen puff pastry shells
2 tbsp. (1/4 stick) butter, melted

Saute bacon until crisp. Drain on paper towels. Melt 2 tablespoons butter in small skillet over medium-high heat. Add onion and saute until golden.

Combine spinach, onion, sour cream, dill weed and eggs in processor or blender and puree. Transfer to bowl and stir in bacon and feta cheese.

Preheat oven to 300 degrees. Grease 8 inch round baking dish. Divide puff pastry into 4 equal parts and roll each into 8 inch round. Reserve pastry scraps. Set 1 pastry round in bottom of prepared dish. Brush with some of melted butter. Top with another pastry round. Spread spinach mixture to within 1 inch of edges on all sides. Paint pastry rim with water. Top with another pastry round, brush with butter and add final pastry layer. Press edges of pastry together. Roll out pastry scraps and cut into decorations; leaves, flowers, etc. Brush with melted butter and bake until golden, about 45-50 minutes.