2 lbs. fresh spinach or 2 (20 oz.) pkgs. frozen chopped spinach, thawed
1/2 c. finely chopped scallions
1/4 c. olive oil
1/4 c. finely chopped parsley
2 tbsp. finely chopped dill or 1 tbsp. dried dill weed
4 eggs, lightly beaten
1 c. (about 6 oz.) finely crumbled feta cheese
1/2 tsp. salt
1/4 tsp. pepper
Dash of nutmeg
3/4 c. (1 1/2 sticks) butter, melted
1/2 lb. (about 15 sheets) phyllo pastry, thawed

1. Preheat oven to 350 degrees.

2. Remove large, tough stems from spinach leaves. Wash each spinach leaf in cold water to remove all dirt and sand. Using your hands, squeeze water from spinach and dry on paper towels.

3. Chop spinach into 1/4" pieces. (If using frozen spinach, place thawed spinach in a colander and squeeze out excess moisture by pressing on spinach with the back of a large spoon.)

4. Heat olive oil in a large frying pan over medium high heat. Add scallions and cook 4 minutes, stirring constantly. Add spinach and cook 3 more minutes.

5. Remove pan from heat and let cool and for 5 minutes.

6. Stir in parsley, dill, eggs, feta cheese, salt, pepper and nutmeg and set aside.

7. Butter a 9"x13" baking pan. Place 1 sheet phyllo pastry in pan. Brush sheet well with melted butter, then put another sheet on top of it. Continue adding sheets, brushing each one with butter, until there are a total of 7 sheets.

8. Spread spinach filling evenly over phyllo. Trim off dried edges with scissors or a sharp knife. Then fold excess phyllo over the filling.

9. Place 7 sheets of phyllo pastry over the spinach, one at a time, brushing each sheet well with melted butter before adding the next.

10. Trim off excess phyllo with a pair of scissors or a sharp knife. Brush top of pie with melted butter.

11. Place pan on middle rack and bake 40 minutes or until crust is golden.

12. Cool 5 minutes before cutting into squares.