Directions

1. Preheat the oven to 375ºF. Oil a 12 inch baking pan with olive oil.
2. Add ¼ cup olive oil to a large sauté pan. Sauté the scallions and onions until translucent, about 2-3 minutes. Add the spinach and sauté until the leaves have wilted and the liquid has cooked off, about 8-10 minutes.
3. Set aside to cool.
4. Add dill and feta cheese to the spinach. Add the eggs and combine well.
5. Open up the phyllo pastry and place on a work surface. Keep covered with a damp cloth.
6. Layer the phyllo in the pan, allowing the edges to hang over the sides of the pan. Brush each phyllo layer generously with olive oil. Use half of the phyllo sheets to make the bottom layer.
7. Pour the spinach mixture in and press the top down gently to smooth filling. Fold in the pastry overhang over the filling.
8. Repeat layering with the remaining phyllo, oiling each sheet generously.
9. Using a sharp knife, score the upper layers of pastry into 12 squares, ensuring you do not cut into the bottom of the phyllo.
10. Bake for 40-45 minutes until golden brown. Set aside to cool to room temperature. Cut into serving pieces.