SPANIKOPITA                            Servings:

3/4 c.        chopped onions           1/4 c.    olive oil
3/4 T.        dried dill weed          2   lbs.  fresh spinach
1/4 c.        fresh parsley, chopped   1/2 tsp.  salt
1/8 tsp.      ground black pepper      1/3 c.    milk
6   oz.       feta cheese, crumbled    4         eggs, beaten
1   c.        unsalted butter, melted  1   lb.   filo leaves

    Sautee onions in olive oil until tender.  Add spinach and cook 5
minutes.  Stir in seasonings and cook uncovered until all liquid is
absorbed.  Cool until lukewarm.  Combine milk, eggs and cheese, and
add to spinach mixture.
	To assemble:  Cut and stack filo leaves in half cross-wise (8 1/2
X 12 1/2 inches).  Cover with a damp cloth to prevent drying.  Line a
9 X 13 inch pan with two leaves, and brush with melted butter.  Repeat
until half of the leaves are used.  Spread spinach-cheesee mixture over
the layers, then repeat leaves-butter procedure until all leaves are
used.  Bake at 350F for 45 minutes.

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