2 pounds fresh spinach
2 tablespoons unsalted butter
1 bunch (about 8 medium) scallions, both green and white parts, minced
1 bunch parsley, minced
1 bunch fresh dill, minced
3/4 pound Feta, crumbled
1/4 teaspoon freshly ground pepper
3 large eggs, beaten
1/4 pound melted butter
8 sheets (12 x 17 inches, about 6 ounces) filo dough
Heat the oven to 350° F. Remove and discard the thick stems from the spinach. Wash the leaves well to remove all the sand. Dry them fairly well, then place in a large non-aluminum pot. Cook over medium heat, mixing often, until barely wilted, 4 to 5 minutes. Put the spinach in a strainer and press firmly with a spoon to eliminate as much liquid as possible. Roughly chop the leaves and place them in a large mixing bowl. Set aside.
Heat the 2 tablespoons butter in a small skillet. Add the scallions and cook over medium heat until soft but not brown, about 2 minutes. Add to the spinach along with the parsley, dill, Feta, pepper and eggs. Stir just to mix. Brush a 12 x 8-inch baking dish (preferably a pretty one you can take to the table) with some of the melted butter.
While working with the filo, always keep the extra sheets covered with a cloth so they don't dry out from exposure to the air. The sheets will have to be folded in half. You can cut them, but it isn't necessary. Place a half sheet on the bottom of the dish, brush it with butter and fold the second half over. Brush that half with butter. As you work, do not trim the filo, but try to vary the positions so it hangs somewhat evenly over all the edges. Place three more sheets of filo in the baking dish, spreading butter between the layers, so you now have eight layers of filo. Spread the spinach/Feta mixture over the filo. Top with the remaining filo in the same way, brushing butter between the layers. Push all the excess filo down in around the edges and brush the top heavily with the remaining butter.
Bake in the preheated oven for 45 minutes, or until golden brown and crisp. Serve hot or at room temperature. Serves 4 to 6 as a main course, 8 to 10 as a side dish.