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1
Phyllo or possibly strudel pastry leaves (16 sheets, 12 x 15 inches)
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Preheat oven to 350 degrees.
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3
Let pastry leaves hot to room temperature according to directions on label.
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4
Thaw and drain spinach well.
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5
In 1/4 c. warm butter in medium skillet, saute/fry onion till golden brown, about 5 min.
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Add in spinach; stir to combine with onion.
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Remove from heat.
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8
In large bowl, beat Large eggs with rotary beater.
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9
With wooden spoon, stir in cheese, parsley, dill, salt, pepper, and spinach-onion mix; mix well.
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10
Brush a 13 x 9 x 2-inch baking pan lightly with some of melted butter.
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11
In bottom of baking pan layer 8 phyllo pastry leaves (see Note), one by one, brushing top of each with melted butter.
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12
Spread proportionately with spinach mix.
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13
Cover with 8 more leaves, brushing each with butter; pour any remaining melted butter over top.
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14
Using scissors, trim off any uneven edges of pastry.
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15
Cut through top pastry layer on diagonal; then cut in opposite direction to create about 9 (3-inch) diamonds.
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16
Bake 30-35 min or possibly till top crust is puffy and golden brown.
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Serve hot.
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18
NOTE: Keep unused pastry leaves covered with damp paper towels to prevent drying out.
