Greek Spinach And Cheese Pie

Directions

1. Phyllo or possibly strudel pastry leaves (16 sheets, 12 x 15 inches)
2. Preheat oven to 350 degrees. Let pastry leaves hot to room temperature according to directions on label.
3. Thaw and drain spinach well. In 1/4 c. warm butter in medium skillet, saute/fry onion till golden brown, about 5 min. Add in spinach; stir to combine with onion. Remove from heat.
4. In large bowl, beat Large eggs with rotary beater. With wooden spoon, stir in cheese, parsley, dill, salt, pepper, and spinach-onion mix; mix well.
5. 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 proportionately with spinach mix.
6. 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 create about 9 (3-inch) diamonds.
7. Bake 30-35 min or possibly till top crust is puffy and golden brown. Serve hot. Makes 6-8 servings.
8. NOTE: Keep unused pastry leaves covered with damp paper towels to prevent drying out.