Ingredients
One pack of very thin 'fílo' pastry
1 Kg / 2 lb of spinach, either frozen or fresh
1 kg / 2 lb of féta cheese
12-16 ounces fresh spinach
butter or margarine
2-3 onions
oil
dill
Directions:If the spinach is raw, cook and slice thinly. If frozen, defrost. Cook the onions until translucent in a wok or frying pan, then add spinach. Stack layers of phyllo dough (about twelve) in a glass pan. Spread melted butter every layer (or every other layer). Spread cooked spinach over dough. Sprinkle with dill. Stack about twelve more layers of dough and butter. Cook for 30 minutes until top layer of phyllo dough is slightlybrowned.
