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1
Heat 1 tablespoon of the oil in a large pan, add half of the spinach and saute until spinach wilts, tossing, about 2 minutes.
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2
Remove spinach and squeeze out excess liquid, then chop roughly.
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3
Repeat with remaining spinach, using 1 more tablespoon of olive oil.
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4
Pour off any liquid from the pan, and add remaining olive oil.
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5
Add scallions and onion and saute until soft, about 3 to 4 minutes.
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6
Add the spinach to the scallions and onions, along with the dill, salt and pepper.
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7
Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
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8
Stir the feta and beaten eggs into the cooled spinach mixture.
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9
Preheat the oven to 350u00b0F.
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10
Brush a baking sheet with some of the melted butter.
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11
Unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle.
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12
Using a sharp knife, cut the phyllo into 3 by 11 inch strips, and recover with the towel.
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13
One by one, use a pastry brush to brush a strip of phyllo with melted butter.
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14
Place a small spoonful of spinach filling 1 inch from the end of the pastry.
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15
Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag.
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16
Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
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17
Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp.
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18
Serve hot.
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19
(These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.).
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20
Variation: Butter a 9 by 13 inch baking pan and spread 8 sheets of phyllo, brushing each with butter, on the bottom, staggering the edges around the pan.
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21
Spoon the spinach filling over the phyllo, then cover with 8 more sheets of phyllo, buttering each sheet.
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22
Score the top 3 sheets with a sharp knife. Careful not to cut all the way through.
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23
Bake 40 to 45 minutes, or until top is deep-golden, let stand 15 minutes, then cut into squares and serve warm or at room temperature.
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24
Note: All or part of the butter can be replaced in this recipe with olive oil.
