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Heres what youll need... A 9 x 11 baking dish and pastry brush.
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Preheat oven to 350 degrees (F).
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Bake time: 45 minutes.
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This recipe makes approximately 27 pieces.
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Spread phyllo dough out on a dry work surface.
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Be sure to completely cover the phyllo dough with a towel to keep from drying out.
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Take two sticks of butter and melt, then let cool.
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Chop and clean spinach, then strain with a cheese cloth until all liquid is drained.
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Finely chop the onion and dill into small pieces.
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Place spinach, onions, dill, oil, salt and pepper into a large mixing bowl and set aside.
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Beat eggs lightly then add to mixture combining all ingredients well.
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In your baking dish, layer 15 sheets of phyllo dough, brushing each sheet separately with melted butter.
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Spread the entire spinach mixture on top until phyllo dough is completely covered.
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Fold the overlapping phyllo layers inward on top of spinach and brush with butter.
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Use 10 to 12 sheets of phyllo for top layer, brushing each sheet with butter.
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Cut the top layer of the phyllo dough into desired square pieces; be sure not to cut through to the bottom phyllo dough layer.
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This dish needs no cover.
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Just place the pan in the oven and let bake for 40 45 minutes or until phyllo dough has a light brown color.
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Let cool uncovered for 1 hour prior to serving.
