I have this one, or one so similar it doesn't deserve individual credit, but I'm not sure where it came from and the rules for the forum wouldn't permit me to post it. So here's as close as I can come to something that my family and I truly enjoy:
Unless you're into the organic thing (which I am not) don't feel obligated to use the organic variety of any ingredient. If you are, you'll find this even better suited to your taste.
I sometimes use fennel seed in place of the dill
I always use the Jill Dupleix recipe. It is the most similar to what I had in Greece which was a creamy eggy cheesy pie. It really is very good. I did a quick google search but have come up blank and must run away to begin my Christmas vacation.
Maybe you may have her cookbooks. Happy Holidays.
This is a tried and true recipe.
6 lb fresh spinach, washed until clean and trimmed of stems.
4-6 tbsp olive oil
2 large yellow onions
2 bunches of scallions
1/2 cup fresh parsley finely chopped
1/2 cup fresh dill finely chopped
1/2 lb feta cheese
1/2 lb butter
1 lb phyllo pastry
Wash spinach in several changes of water, drain and chop coarsely.
Heat 2 tbsp oil in large skillet.
Working in batches, add spinach cover and cook until wilted 5-8 minutes
Heat remaining oil in skillet. Add onions, leeks ( washed and thinly sliced) and scallions
(thinly sliced), stirring occasionally until soft about 15 minutes. Stir in spinach, dill and parsley.
Mash feta, beat eggs and add both to spinach mixture.
Take one pound of phyllo. In a rectangular pan (pyrex )make layers of phyllo, brushing each with melted butter. Use 1/2 the phyllo. Pour in the filling, cover with remaining phyllo
brushing each layer with melted butter. Score the top layers in triangle or squares- an electric knife is easiest. Bake at 350 until golden.