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1
Preheat the oven to 375F Add the onions to a pasta pot, pour in the olive oil, and turn the heat to medium-high.
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2
Saute to soften, about 5 minutes.
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3
Add the scallions and saute another minute.
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4
Turn the heat to low.
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5
Add the spinach in large handfuls and stir until just wilting, not all the way.
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6
Turn off the heat.
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7
Stir in the dill, salt, and pepper.
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8
Stir in the feta and eggs.
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9
Mix all together; the filling will be a little watery, and you can drain some if youd like, but the liquid will not make the pie soggy.
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10
Generously brush an 18- by 13- by 3 1/2-inch roasting pan with olive oil.
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11
Unroll the phyllo and keep the sheets on the plastic.
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12
Brush the first sheet with some olive oil all over, covering the surface but not making it too soggy.
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13
Put in the pan loosely (its ok to have folds and bumps in the middle), but make sure the dough reaches the sides.
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14
Repeat for four more layers (or half of however many sheets your box has).
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15
Evenly drop the spinach filling over the surface, getting to the edges and corners.
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16
Oil the remaining sheets and layer one by one.
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17
Tuck the edges in a little.
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18
Cut into 12 squares, about 3 by 4 inches, or whatever size you like.
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19
Drizzle the cuts and the top with more olive oil.
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20
Wipe the edges of the pan, and then bake until the top is crispy and brown, for 1 hour.
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21
Let cool.
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22
Cut along the cut lines again to remove from the pan and serve.
