2 pkgs. frozen chopped spinach (3 heads of spinach)
2 bunches green onions, finely chopped
1/2 c. parsley, minced
1 tbsp. dill weed, dried
1 lb. feta cheese, crumbled
8 eggs, beaten
Salt & pepper to taste
1 lb. phyllo pastry
1 1/2 c. butter, melted (not butter)

Defrost spinach. Drain thoroughly. Brown scallions in a little olive oil. Combine the remaining ingredients, except phyllo. Taste and adjust seasonings. Butter a 10 x 15 x 2 1/2 inch baking pan and line with 10 buttered sheets of phyllo. Spread the spinach mixture over the phyllo and top with remaining sheets of phyllo, brushing each with melted butter. Brush the top sheet. Cut into diamond shaped pieces and bake at 300 degrees for 45 minutes. May be served hot or cold.

1/2 pound ricotta may be substituted for 1/2 the feta.