1 lb. ground meat
1 c. chopped onions
2 cloves garlic, minced
1 tbsp. olive oil or butter
1 tsp. salt
1 tsp. red pepper
1/2 tsp. dill
1 tsp. allspice
1 can tomato sauce
2 tbsp. tomato paste
3/4 c. water

Brown ground beef, onion, garlic and seasonings in butter; add tomato sauce, paste and water. Simmer until thickened, about 30 minutes.

NOODLE LAYER:

5 or 6 lasagne noodles cooked, drained and tossed with 4 tablespoons butter.

SPINACH LAYER:

2 pkg. frozen spinach
1/2 c. bread crumbs
2 tbsp. butter
1 tbsp. grated onion
1/2 tsp. salt
1/2 tsp. pepper
2 eggs
3/4 mashed feta (drained first if came in a jar)

Defrost spinach by allowing to stand at room temperature. Squeeze excess moisture from spinach and combine with remaining ingredients. Correct seasonings.

Assembly: Bake in an 8 x 12 inch buttered casserole or pan. Line with 5 sheets of phyllo, each to be buttered. Arrange 3 lasagne noodles, spread with spinach mixture, then rest of lasagne noodles. Spread meat mixture over all - sprinkle with grated Parmesan or Romano, about 1 cup. Cover with another 5 sheets of phyllo, buttering each. Cut top sheets of phyllo into serving squares. Bake at 350 degrees for 30 minutes or until top is brown. Let set 10 minutes before serving.