1 box fresh phyllo
3 bags of spinach leaves 12 oz. each
1 bunch chopped scallions
1/4 cup chopped fresh dill
1 pound feta cheese, crumbled
8 whole eggs
salt and pepper
1/2 pound of melted butter, let cool till warm
1/2 olive oil
Wash and dry spinach, remove large stems and roughly chop and put in to a very large bowl. Add scallions and chopped dill, and crumbled feta. In a separate bowl beat eggs well and pour into spinach mixture, I use my hands to combine. You must get the egg mixture well combined into the spinach mixture. Salt and pepper to taste.
Combine melted butter and olive oil, brush a 9 by 13 deep baking pan with the butter/olive oil mix with a pastry brush.
Remove phyllo from box and put a damp towel over it. Layer phyllo one layer at a time and brush well with butter/oil layer. You must brush the phyllo well, this is what gives you the nice crunchy layered texture. I plan on using the whole box of phyllo pastry, so use 10-12 layers on the bottom of your baking dish. Next add the spinach mixture, it looks like a lot but push it down evenly with your hands. Start putting the phyllo layers on like before. Make 10 or 12 slits in the top finished layer to let steam escape, I use scissors. I also push the phyllo down on the sides with a spoon to make it look prettier.
Bake pie on the middle rack in a 350°F oven for 3o to 35 minutes, till it becomes a beautiful golden color.
Serve warm and refrigerate any leftovers.