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1
Defrost spinach and using a towel, wring out as much water as possible.
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2
Prehat oven to 350 degrees.
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3
In a large saucepan, heat 2 tablespoons butter with 2 tablespoons extra virgin olive oil over medium-high heat. Add leeks, green onions, and garlic to butter/oil mixture and saute for 5-8 minutes. Then add spinach and dill to your veggie mixture. Continue to cook until mixture looks dry, about 15 minutes longer. Remove from heat, add feta, and stir to combine. Taste for seasoning and add salt & pepper if needed. Set aside.
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4
Using a 13x9 pan, place one sheet of phyllo in pan and brush with melted butter. Repeat, layering the phyllo sheets and brushing with butter until you have a total of 10 sheets of phyllo stacked one on top of the other. Then, carefully spoon and spread the spinach filling on top of the stack of phyllo. Then, place a sheet of phyllo on top of the spinach and brush with melted butter. Once again, layer the sheets of phyllo and brush each layer with butter until you have a stack of 10 sheets of phyllo dough on top of the spinach filling. Using a sharp knife, slice into squares.
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5
Bake for 45 minutes at 350 degrees.
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6
Remove from oven, and let cool for 30 minutes, or until you can easily remove the squares from your pan.
