| 1 | Pkg. (16 sheets) | Phyllo pastry |
| 3 | Pkgs. (10 oz. each) | Frozen, chopped spinach (thawed) |
| 1/4 | Cup | Butter or margarine |
| 1/2 | Cup | Finely chopped onion |
| 3 | Eggs | |
| 1/2 | Lb. | Feta cheese, crumbled |
| 1/4 | Cup | Chopped parsley |
| 2 | Tbsps. | Chopped fresh dill |
| 1 | Tsp. | Salt |
| 1/8 | Tsp. | Pepper |
| 3/4 | Cup | Butter or margarine, melted |
Preheat oven of 350degrees. Let pastry leaves warm to room temperature, according to package directions. Place spinach in a colander; press dry with the back of a spoon. Place 1/4 cup of butter in a skillet. Heat butter over moderately high heat until very hot and melted. Add onion and cook for 5 minutes, stirring constantly with a wooden spoon, until golden brown. Add spinach; stir to combine with onion and remove skillet from heat. Set aside.
In a large bowl, beat eggs with a rotary hand beater or portable electric mixer until well broken up. Add cheese, parsley, dill, salt, pepper and spinach mixture; stir well with spoon until ingredients are thoroughly combined.
Brush a 13 x 9" baking pan lightly with some of the melted butter. Unfold pastry leaves; keep covered with damp towel to prevent drying. Place one pastry leaf in pan; brush with some of the butter. Repeat, layering 7 more leaves, brushing each with butter.
Spread the spinach mixture evenly over the phyllo pastry leaves in the baking pan. Top with one more pastry leaf; brush with more of the butter. Repeat layering 7 more pastry leaves on top, brushing each time with butter.
Using scissors, trim off any uneven edges of the pastry. Using knife, cut through top pastry layer to form 18 rectangles, each about 3 x 2 inches. Bake 30 to 35 minutes or until top is puffy and golden. Remove to rack. Cut into pieces and serve warm.
YIELD: 9 Servings