3 lbs. frozen leaf spinach
1 onion, chopped
2-3 garlic cloves, minced
1 stick butter or margarine
6 eggs, beaten
3 tubs crumbled feta cheese (about 24 oz.)
3 Tbsp. dried dill (more or less to taste)
Salt & Pepper to taste
1 box Phyllo dough, thawed
Cook spinach according to directions on package.
While spinach is cooking, chop onion and garlic and place in frying pan with ½ stick butter. Sauté until onions are translucent.
When spinach is finished, strain in colander.
Let cool, then taking small amounts, squeeze until all water is gone.
Place in large mixing bowl.
Add onions, garlic, feta, dill and salt & pepper. Mix well.
Add eggs 2 at a time so that mixture becomes slightly sticky. (The number of eggs used will vary depending on the spinach yield.
If the mixture is too moist, it will take longer to cook and the Phyllo may not be flaky.)
Preheat oven to 350 degrees.
Melt ½ stick butter or margarine.
Brush cookie sheet with butter.
Take 3 sheets of Phyllo out.
Brush top sheet with butter using pastry brush. Place 2-3 more Phyllo sheets on top of the first stack. Brush well with butter. Place 2-3 more Phyllo sheets on top of the stack.
Place some of the spinach mix about 1 inch from the bottom edge (long side) from end to end.
Roll the Phyllo/Spinach into a tight log.
Place on cookie sheet and brush generously with butter so it doesn’t dry out.
Continue until all spinach mix is gone.
Place cookie sheet in oven and bake for about 30 minutes or until top is lightly browned.
Can be served hot or warm and can be easily reheated in a microwave.