*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Spinach
    1       ea           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       ea           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.
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