Spanakopita

16 phyllo dough sheets, halved lengthwise
2 pounds spinach
1/2 cup fresh parsley, chopped
1/2 cup fresh dill, chopped
16 scallions, chopped
2 medium white onions, chopped
1/4 cup extra virgin olive oil
4 ounces feta cheese
1 teaspoon salt

1. Preheat oven to 375 degrees.
2. Combine parsley, dill, green onions and salt in a bowl.
3. Meanwhile, heat 3 tablespoons of the olive oil in a large sauce pan over medium heat and add the white onions, sautéing until tender.
4. Gradually add the spinach to the sauce pan in batches until completely wilted.
5. Pat the green onions and herbs dry and add them to the spinach mixture. Remove from heat and allow to cool.
6. Place a heaping tablespoon of the spinach mixture at the bottom of the phyllo rectangle. Top with a portion of feta cheese.
7. Fold one of the bottom edges up to form a triangle at the bottom. Repeat folding over into triangles until you've reached the top, then lightly oil and seal with the remaining dough.
8. Repeat with the remaining filling and place the spanakopita on an ungreased baking sheet.
9. Bake until golden brown, about 10-15 minutes.

Makes 16 spanakopita