3 tablespoons olive oil
1 box phyllo
1 large onion, chopped
2 bunches spinach, coarsely chopped
8 green onions, finely chopped
12 ounces feta, cumbeled
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1 Tb. olive oil
Blanch the spinach and drain, then remove to a large bowl and allow to cool. Add the other ingredients and mix well to combine.
Preheat oven to 350 degrees F. Lightly oil a 9×9 inch square baking pan. Place one sheet phyllo in the pan and brush with olive oil. Put half the phyllo in the pan, brushing each sheet with oil. Add all the filling and spread the remaining phyllo on top, brushing each with olive oil.
Bake for 40 minutes until golden brown.