I made this for my kids yesterday and they really liked it. It is delectable and very easy to make.
Defrost 3 lbs. of frozen spinach and squeeze out all of the water. Saute a diced onion in a bit of olive oil and add 4 minced garlic cloves. Set this aside to cool. Crack 6 eggs into a bowl and add the zest of 3 lemons, 8 oz. crumbled feta cheese, 1/2 C. parmesan and salt and pepper. Add 1/2 C. minced fresh dill. Stir this together and add the onion mixture.
Place 8 sheets of phyllo in a buttered pan, brushing each sheet with butter as you stack them. Add the spinach mixture and another 8 layers of phyllo, brushing each as you go along. Refrigerate for 30 minutes.
Score the top, cutting through into the spinach but not all the way to the bottom.
Bake at 350 degrees for an hour until golden.
Let sit for 15 minutes before serving.
Serve it with fresh lemon juice squeezed over it. Make sure to add the lemon, it makes this dish.