2 bunches green onion, finely chopped
1 onion, finely chopped
1/4 lb. butter
2 pkg. frozen chopped spinach, thawed and drained
1/2 lb. pkg. cream cheese, softened
1/2 lb. Feta cheese, crumbled
8 eggs
1 tsp. salt
pepper to taste
1 lb. phyllo pastry sheets
melted butter

Sauté onions in butter until soft. Add spinach and saut a few minutes longer; cool. Add cream cheese, Feta, eggs, salt and pepper; mix well. Place 10 layers of phyllo pastry sheets in a 12 x 16 x 2-inch pan, brushing each sheet well with melted butter. Add spinach mixture, then place another 10 layers of phyllo, buttering each sheet.

Bake at 350°F for 30 minutes. Cut into squares before serving. You can brush the spanakopeta with a slightly beaten egg before baking for a nice luster. I use butter as all butter is very rich.