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1
Wash spinach in plenty of water and cut in small pieces.
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2
Place in bowl.
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3
Salt lightly; stir to spread salt evenly.
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4
Take spinach, a handful at a time, and squeeze out the excess water; place it in another bowl.
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5
Saute the onion in half the butter until it is a light, golden color; add the scallions and cook untill they wilt.
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6
Add spinach; stir until all vegetables take on a light color.
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7
Stir in the dill, parsley, salt and pepper; cover the pot and cook until all the water thrown off by the spinach is absorbed.
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8
Remove from the heat; turn into a bowl, and immediately add the milk (to cool the spinach).
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9
Beat the eggs in another bowl and add the cheese to them; add to the cooled spinach; mix well.
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10
Line a pan with 8 sheets of phyllo dough, brushing each sheet with the melted butter before topping it with the next sheet.
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11
Do not trim the overhanging sections.
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12
Pour in the spinach mixture, spreading it evenly over the phyllo.
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13
Fold the part of the phyllo that extends out of the pan back over the filling.
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14
Lay the remaining phyllo on top, again brushing each sheet with melted butter before adding the next.
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15
Now trim the overlap.
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16
Brush additional melted butter on top of the pie and score it into square or diamond-shaped serving pcs.
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17
Bake for 30 to 45 minutes in a preheated 300F (150C).
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18
oven; let it stand for 30 minutes before serving.
