INGREDIENTS

INSTRUCTIONS

Shred spinach and mix with scallions, parsley, dill, and salt. Let
stand 10 minutes. Squeeze out moisture by the handful. Heat olive oil
in a large skillet and saute onions until transparent, about 5
minutes. Stir in spinach and cheeses. Remove from heat and cool,
stirring occasionally, to room temperature. Beat eggs in with a  wooden
spoon. Brush bottom and sides of a 13 x 9 x 2-inch baking dish  with
melted butter. Line the dish with a sheet of filo, pressing the  edges
of pastry firmly into the corners, and against the sides of the  dish.
Brush surface of filo with melted butter, spreading it all the  way to
the outside edges and lay another sheet of filo on top. Repeat  until
you have used 7 layers of filo in all.  Spread spinach mixture evenly
over last layer of filo and smooth it  into the corners. Place another
sheet of filo on top, brush with  butter and repeat, layering with
remaining filo. Turn edges over to  form a crust. Brush the top with
the remaining butter. Bake at 300  degrees for 1 hour or until the
pastry is crisp and delicately  browned. Cut into squares and serve
hot.  Recipe By     : Elizabeth Powell  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 404
Calories From Fat: 303
Total Fat: 34.4g
Cholesterol: 133mg
Sodium: 1408.8mg
Potassium: 491.1mg
Carbohydrates: 10.3g
Fiber: 4.7g
Sugar: 3.5g
Protein: 17.2g