Spanakopita

Ingredients
2 (10 ounce) packages frozen spinach
2 eggs
1 large onion, chopped
juice of 1 lemon
1 tablespoon dill
1 teaspoon of nutmeg
2 cloves garlic, minced
salt
pepper
1/4 cup butter or margarine
1 (200 g) package feta cheese
12 sheets phyllo pastry
1/4 cup melted butter, for brushing pastry

1. Heat oven to 375°.
2. Drain spinach of all liquid.
3. Sauteé onions and garlic in 1/4 cup butter until tender, then add spinach, salt and pepper to taste.
4. Sautee 1-2 more minutes.
5. In a large bowl, combine spinach mixture, eggs, dill, lemon juice and crumbled feta.
6. Butter a square or round pan.
7. Place phyllo between a damp (but not wet) towel so it doesn't dry out.
8. Layer 6 sheets of phyllo in the pan, brushing each with melted butter.
9. Fill with spinach mixture and fold edges over.
10. Layer 6 more sheets of phyllo, brushing each with melted butter.
12. Bake 45 minutes or until golden

this was really good! I would next time use another packet of spinach or two. It only filled about 1/2 up the pan I used.