Preheat oven to 180ºC, gas mark 4 and grease the baking tray with a little of the butter. Wash
spinach and then plunge it into boiling water for two minutes. Drain the cooked
spinach in a large sieve and squeeze it hard to remove as much water as possible. Fry the chopped
onion in 20g of the butter for two minutes or until soft. Put the drained
spinach in a large bowl, add the spring
onions, Feta cheese, fried
onion, parsley, dill, salt, pepper and eggs and mix well together. Melt the remaining butter. Unwrap the filo pastry, brush one sheet with melted butter, cover with a second sheet of pastry and brush this with butter. Repeat until five sheets have been used and the last one brushed with melted butter. Cut the pastry into three strips. Divide half of the
spinach between the three pieces of pastry, placing it in the centre of each one and leaving a 2.5cm border around the edges. Fold the long edges over the
spinach and brush them with butter. Fold each short edge to the centre of the strip to make a parcel. Place the parcel, sealed side down, on the baking tray. Use a sharp knife to cut a criss-cross pattern on the top of the parcel and brush with melted butter. Repeat until there are six
spinach parcels on the baking tray. Bake for 25 minutes or until puffy and golden.
Makes an attractive starter or serve with a mixed salad as a light main course. Out of season, frozen chopped
spinach can be used.
