This wonderful recipe works well for many occasions. Yes, it is labor-intensive, but that’s all the more reason to make for a large gathering, when you can commandeer others to help.
For the filling use about a pound of frozen, thawed spinach, squeezed to remove liquid. You can use fresh if you like, in which case use two pounds washed, trimmed, blanched and drained. Sauté in olive oil with one large finely chopped white onion, a cup of chopped scallions and a half-cup chopped parsley. Season with dill, nutmeg and lemon juice. Add a cup of crumbled feta and a half cup of a hard grated cheese such as Parmesan. Salt to taste. Mix thoroughly with four well-beaten eggs, and set aside.
This is enough filling for about 8 sheets phyllo. Place sheets between slightly damp paper towels before use. Lay phyllo across a large oiled baking pan, brush with oil, fold in half, oil and fold again. Have you ever folded a flag? The procedure here is the same. Fold a corner over about 1/4 cup of filling, flip, brush with oil, and repeat. Refrigerate pastries before cooking or freeze for another day. Bake in a medium oven (350) until nicely browned.