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1
Preheat oven 400u00b0F.
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2
Heat oil in skillet large enough to hold spinach.
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3
Saute garlic and onion in skillet over medium heat until golden.
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4
Add spinach to pan and stir over medium heat until spinach is reduced and cooked.
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5
Drain in colander.
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6
Meanwhile, beat eggs until frothy.
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7
Add to spinach mixture. crush dill between fingers and add to spinach and egg mixture. Cool.
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8
In a small saucepan,melt butter.
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9
Prepare Phyllo as per directions on box (defrost 8 hours at room temperature before use). Separate three sheets of Phyllo dough and place on counter.Using a pastry brush,sparingly coat top layer with butter.
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10
Sprinkle with a tablespoon of breadcrumbs.Separate three more sheets of Phyllo on top of the first layer.
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11
Again, lightly brush with melted butter.Sprinkle with bread crumbs.Continue six times, or until you have counted a total of 18 layers of Phyllo.
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12
Evenly spread out spinach mixture onto the top.
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13
Starting with the long end, roll up as a jelly roll, keeping it as tight as you can.
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14
Place on buttered baking sheet seam side down.
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15
Bake immediately in oven 25 minutes.
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16
To serve, slice in one inch interval diagonally.
