4 pkg. frozen chopped spinach
4 lg. onions, minced
3 bunches scallions
1/2 c. butter
1 c. minced fresh dill
1/2 c. minced parsley
1/4 tsp. salt
1 lb. feta cheese, crumbled
1/2 c. grated Parmesan cheese
8 eggs
25 phyllo leaves
1 1/2 c. butter, melted

Defrost the spinach - squeeze out the liquid and place the spinach in a colander.

In a heavy enamel skillet, saute the minced onions and the scallions (including the green tops - thinly sliced) with the butter until the onions are golden. Add the dill and parsley, continuing sauteing the mixture for 5 minutes. Add the spinach and salt and continue sauteing for 10 minutes. Transfer the mixture to a large bowl and let it cool. Stir in feta cheese and Parmesan.

In another bowl beat the eggs until they are frothy then fold them into the spinach mixture.

Brush 5 of the phyllo leaves with the melted butter. (Keep the remaining leaves covered with plastic wrap. Stack the 5 leaves and then spread 1/5 of the spinach mixture along one of the long sides of the buttered phyllo. Fold in the sides of the leaves to contain the mixture and roll up, jelly roll fashion. Continue to make rolls with the remaining phyllo and filling, 5 leaves at a time, in the same manner. Put the rolls on buttered baking sheets, seam side down. Brush the tops with melted butter and bake the rolls in a preheated 350 degree oven for 1 hour or until the pastry is brown and crisp. Cut the rolls into 2 inch slices and serve warm.