NO SALT!
1 sauteed green onion with 2 tsp. Crisco shortening (on very low heat)
4 cans spinach, drained very well
6 eggs
2 lbs. feta cheese or 2 qts. cottage cheese
Bit of garlic powder
1 tsp. dill
2 tsp. dry parsley
1 tsp. oregano
1 tsp. mint
1/2 tsp. black pepper
1/4 lb. butter
1/4 lb. shortening
Pkg. frozen phyllo strudel dough (thawed 2 hours)

Combine sauteed onions, spinach, eggs, cheese and spices in large bowl. Using your hands, mix all ingredients together.

Take butter and shortening. Melt in saucepan over very low heat. Place 5 tablespoons in a warm bottomed pan and spread.

Take 8 sheets phyllo and spread 1/2 of the bottom of the pan with edges over edges over edges of pan. Take 8 more sheets and spread over other half of pan. Pour spinach mixture inside spreading to corners.

Take edges of phyllo sheets and fold inside. Take other phyllo sheets and cut in half. Place over top of pan. Take butter mixture and, with a spoon, spread around edges of pan, making sure to cover all. Spread mixture over entire pan.

Using knife, cut 12 slits into pie. Bake at 375 degrees for 1/2 hour. Lower oven to 350 degrees and bake for another 1/2 hour. Lower oven to 300 degrees and bake for the last 1/2 hour. Enjoy!