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1
Defrost the spinach - squeeze out the liquid and place the spinach in a colander.
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2
In a heavy enamel skillet, saute/fry the chopped onions and the scallions (including the green tops - thinly sliced) with the butter till the onions are golden brown.
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3
Add in the dill and parsley, continuing sauteing the mix for 5 min.
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4
Add in the spinach and salt and continue sauteing for 10 min.
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5
Transfer the mix to a large bowl and let it cold.
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6
Stir in feta cheese and Parmesan.
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7
In another bowl beat the Large eggs till they are frothy then fold them into the spinach mix.
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8
Brush 5 of the phyllo leaves with the melted butter.
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9
(Keep the remaining leaves covered with plastic wrap.
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10
Stack the 5 leaves and then spread 1/5 of the spinach mix along one of the long sides of the buttered phyllo.
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11
Mix in the sides of the leaves to contain the mix and roll up, jelly roll fashion.
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12
Continue to make rolls with the remaining phyllo and filling, 5 leaves at a time, in the same manner.
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13
Put the rolls on buttered baking sheets, seam side down.
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14
Brush the tops with melted butter and bake the rolls in a preheated 350 degree oven for 1 hour or possibly till the pastry is brown and crisp.
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15
Cut the rolls into 2 inch slices and serve hot.
