Ingredients:
 | 4 (10 oz.) packages frozen chopped spinach, thawed and squeezed dry |
| 8 Eggs |
| 1/2 Lb Feta cheese, cut into tiny cubes |
| 1/2 Cup Chopped Parsley |
| 1/2 Cup chopped Fresh Dill or 2 Tbs dried dill |
| 1 Tsp Pepper or to taste |
| About 1 Cup melted, but not hot, Butter or approximately 1 Cup of Olive Oil |
| 24-28 Sheets filo dough, thawed (Cover with damp cloth to prevent drying) |
Prepares 24 - 28 servings
Preparation time: 15 minutes
Cook time: 45-50 minutes
| Combine the spinach, eggs, feta, cream cheese, parsley, dill and pepper in a bowl and mix well to combine ingredients. |
| Preheat the oven to 350. Brush 9X13 inch metal baking pan lightly with melted butter or olive oil |
| Lay 6 filo sheets in the pan, lightly brushing each with melted butter or olive oil before placing in the pan. |
| Lay 6 to 8 filo sheets on top, brushing each with the melted butter or olive oil before placing over the filling. |
| Trim dough to fit pan or tuck down. Using a sharp knife, cut through the top sheets of filo to make 2 inch squares. |
| Bake until golden and the filling is set, 45-50 minutes. |
| Let stand 10 minutes, then cut into squares through the bottom layer. Serve warm. |