3 lb Spinach
1    Onion, med., chopped
1/2 c  Scallions, chopped
1 c  Butter
1/2 c  Dill, chopped
1/2 c  Parsley, chopped
Salt & pepper to taste
1/2 c  Evaporated milk
5    Egg
3/4 lb Phyllo pastry
Melted butter as needed
1/2 lb Feta cheese, crumbled

Wash spinach in plenty of water and cut in sm. pcs.; place in bowl. Salt
lightly; stir to spread salt evenly. Take spinach, a handful at a time, and
squeeze out the excess water; place it in another bowl. Saute the onion in
half the butter until it is a light, golden color; add the scallions and
cook untill they wilt. Add spinach; stir until all vegs. take on a light
color. Stir in the dill, parsley, salt and pepper; cover the pot and cook
until all the water thrown off by the spinach is absorbed. Remove from the
heat; turn into a bowl, and immediately add the milk (to cool the spinach).
Beat the eggs in another bowl and add the cheese to them; add to the cooled
spinach; mix well.

Line a pan with 8 sheets of phyllo dough, brushing each sheet with the
melted butter before topping it with the next sheet. Do not trim the
overhanging sections. Pour in the spinach mixture, spreading it evenly over
the phyllo. Fold the part of the phyllo that extends out of the pan back
over the filling. Lay the remaining phyllo on top, again brushing each
sheet with melted butter before adding the next. Now trim the overlap.
Brush additional melted butter on top of the pie and score it into square
or diamond-shaped serving pcs. Bake for 30 to 45 min. in a preheated 300 F.
oven; let it stand for 30 min. before serving.

NOTE: This can also be made without precooking the spinach. In that
case, squeeze the spinach free of as much water as possible, mix it with
the seasonings, and proceed as above, baking it for 1 hr.