1 Kilo         Spinach (frozen or fresh) blanched in hot water for a few minutes and drained thoroughly
1 cup          spring onions (finely chopped)
½ cup          dill
300g           Feta
200g           Parmesan or cheddar
3              Eggs
1 pack         Good quality Filo pastry

For Bechamel
30g            Butter
30g            Flour
250 – 300ml    Milk
½tsp           Nutmeg

Once the spinach is without much liquid, you may wish to sauté with a bit of butter for a couple of minutes for added taste.  You then add all of the ingredients, the Bechamel, with a rather thick consistency which depends on the amount of milk you put in, the finely cut dill, the cheeses finely grated, the 3 eggs previously well-beaten, salt, and pepper. Mix all the ingredients well by hand, so that everything is incorporated in a consistent manner.

Next choose an oven pan of about 35cm long, by 24cm wide, and place 5 pieces of filo on the bottom of the pan but brushing each filo with melted butter.  Once this is done, Put the entire mix in the oven pan, cover with the other 5 pieces of filo on top, trim and tuck all around, and cut with a sharp knife, the top layer into similar pieces.  Then, place in a pre-heated oven of about 180C or about 360F, for about 50 minutes.