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1
Preheat the oven to 350F.
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2
Heat the 1/2 cup olive oil in a stockpot over medium-high heat.
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3
Add the onions and saute until lightly browned.
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4
Add the rice and stir until each grain is coated with oil, 2 to 3 minutes.
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5
Add the spinach in 5 small batches, folding the raw leaves under with a spoon as you add each batch.
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6
With each of the first 4 batches of spinach, add 1/2 teaspoon salt; add 1/4 teaspoon salt with the fifth and final batch.
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7
Allow each batch to wilt down before you add more spinach.
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8
When all of the spinach is wilted, stir in the scallions, parsley, and dill.
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9
Strain off the liquid from the pot and let the spinach mixture cool.
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10
(If you spread it out on a baking sheet, it will cool faster.)
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11
Once the mixture is cool, add the feta and pepper.
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12
Brush a 9-by-13-by-2-inch baking dish with olive oil.
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13
Line the bottom of the dish with half of the phyllo sheets (10 to 12 sheets), layering them one at a time; press smooth, gently pressing the dough into the corners of the dish, and brush each sheet with olive oil before adding the next sheet.
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14
Allow any excess to come up the sides of the dish.
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15
Keep the stack of phyllo youre not working with covered with a damp kitchen towel.
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16
Smooth the top sheet of phyllo and brush with olive oil.
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17
Spread the spinach filling evenly over the top.
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18
Cover with the remaining sheets of phyllo, again gently smoothing and brushing each sheet with olive oil before adding another.
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19
Brush the top with olive oil and trim the dough around the edges of the dish with a knife or scissors.
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20
With a very sharp knife, score the top into 12 squares, taking care not to cut more than the top layer or two of phyllo.
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21
Bake until the top is golden brown, about 40 minutes.
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22
Let cool, then cut along the score lines and serve.
