1/2 (1 lb.) pkg. prepared pastry leaves
1/4 c. butter
1/2 c. finely chopped onion
3 (10 oz.) pkgs. frozen chopped spinach
3 eggs
1/2 lb. feta cheese, crumbled
1/4 c. chopped parsley
2 tbsp. chopped fresh dill
1 tsp. salt
1/2 tsp. pepper
3/4 c. butter, melted

Phyllo or strudel pastry leaves (16 sheets, 12 x 15 inches)

Preheat oven to 350 degrees. Let pastry leaves warm to room temperature according to directions on label.

Thaw and drain spinach well. In 1/4 cup hot butter in medium skillet, saute onion until golden, about 5 minutes. Add spinach; stir to combine with onion. Remove from heat.

In large bowl, beat eggs with rotary beater. With wooden spoon, stir in cheese, parsley, dill, salt, pepper, and spinach-onion mixture; mix well.

Brush a 13 x 9 x 2-inch baking pan lightly with some of melted butter. In bottom of baking pan layer 8 phyllo pastry leaves (see Note), one by one, brushing top of each with melted butter. Spread evenly with spinach mixture.

Cover with 8 more leaves, brushing each with butter; pour any remaining melted butter over top. Using scissors, trim off any uneven edges of pastry. Cut through top pastry layer on diagonal; then cut in opposite direction to form about 9 (3-inch) diamonds.

Bake 30-35 minutes or until top crust is puffy and golden. Serve warm. Makes 6-8 servings.

NOTE: Keep unused pastry leaves covered with damp paper towels to prevent drying out.