Phyllo-Spinach Pie

• 16 sheets phyllo dough
• 1/4 c. butter or margarine
• 1/2 c. onions
• 3 (10 oz.) pkg. frozen thawed spinach, drained
• 3 eggs
• 1/2 lb. Feta cheese, crumbled and loose
• 1/4 c. parsley, chopped
• 1 1/2 tsp. dill
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. butter, clarified

1. Melt 1/4 cup butter and cook onions until it turns clear, about 5 minutes.
2. Add spinach and stir to mix.
3. Remove from heat and reserve.
4. Using a large bowl, beat eggs and stir in cheese, parsley, dill, salt, pepper and the spinach mixture.
5. Mix well. Brush a 13 x 9-inch pan with clarified butter and layer a phyllo sheet, brushing it on top with butter.
6. Build a foundation of 8 such butter lined layers.
7. Line the foundation with the spinach and egg mixture, spreading evenly.
8. Top with
9. 8 more layers of buttered phyllo.
10. Using scissors, trim edges of dough that are overlapping the pan. Press down gently and pour remaining butter over the top.
11. Cut pie into narrow rectangles before baking.
12. Bake in a preheated 350u0b0 oven for 35 minutes.
13. Cool slightly, but serve warm.

phyllo, butter, onions, eggs, feta cheese, parsley, dill, salt, pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396732 (may not work)