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1
In a heavy skillet cook the onion in 1/4 cup of the oil over moderately low heat, stirring occasionally, until it is golden, add the spinach, and cook the mixture, stirring, until it is combined well.
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2
Remove the skillet from the heat, stir in the Feta and the dill, and let the filling cool.
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3
Lay 1 sheet of the phyllo with a long side facing you on a work surface and brush it lightly with some of the remaining 1/4 cup oil.
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4
Lay another sheet and brush it lightly with some of the remaining oil.
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5
With a sharp knife cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4 x 3 1/2 inches.
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6
Put a level teaspoon of the filling in the center of each phyllo section.
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7
Working with 1 section at a time gather the corners of th phyllo over the filling and twist the phyllo gently.
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8
Transfer the pastries to an oiled jelly-roll pan and make pastries with the remaining phyllo, oil, and filling, in the same manner.
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9
Bake the pastries in the lower third of a preheated 375F.
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10
oven for 25 minutes, or until they are golden.
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11
The pastries may be baked 1 day in advance and kept covered loosely with plastic wrap and chilled.
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12
Reheat the pastries in a 375F.
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13
oven for 10 minutes, or until they are heated through.
