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1
Heat the olive oil in a large saucepan over medium heat.
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2
Add the onion and scallions and cook, stirring occasionally, about 5 minutes, until softened.
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3
Stir in the spinach, and cover.
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4
Cook, stirring occasionally, about 8 minutes, or until wilted.
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5
Stir in the dill and parsley, and increase the heat to medium-high.
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6
Cook, uncovered, stirring frequently, for about 15 minutes, until the liquid evaporates and the mixture starts to stick to the bottom of the saucepan.
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7
Transfer to a colander lined with paper towels, and let cool.
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8
Beat the eggs in a large bowl.
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9
Add the spinach and feta cheese and season with plenty of pepper.
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10
Preheat the oven to 325F (170C).
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11
Generously brush the pan with some melted butter.
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12
Line the pan with a sheet of filo dough, carefully pressing it into the sides and corners of the pan.
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13
Repeat with 6 more filo sheets.
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14
Spread the spinach mixture into the pan.
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15
Repeat layering and buttering the remaining 7 filo sheets.
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16
Using kitchen scissors, trim away excess dough, and tuck the filo edges into the pan.
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17
Brush the top with any remaining butter.
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18
Bake for 1 hour, or until the pastry is crisp and golden brown all over.
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19
Cut into squares and serve hot or warm.
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20
Variation
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21
Creamy Spinach Pie
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22
Delete the cheese.
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23
After half of the filo has been layered, spread half of the spinach mixture into the pan.
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24
Spread with 2 cups cold bechamel sauce and 2 chopped hard-boiled eggs, then the remaining spinach mixture.
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25
Finish layering with the remaining filo.
