1 1/2 pound spinach
2 or 3 onions and leeks
3/4 pound of Greek Feta cheese crumbled
2-3 beaten eggs
1 cup olive oil
1/5 pound pastry sheets
or handmade card
Wash spinach and chop it.
Add a tablespoon of salt and rub the spinach with your hands.
Leave it in the salt for an hour and then drain well.
Add the 1/3 cup of olive oil, the onions, the leeks, the Greek Feta cheese into small pieces (if not grated), the eggs, the dill, the salt (attention with the salt because the feta cheese is already salty) and the pepper.
In a buttered baking dish spread a sheet of pastry or package that you opened yourself.
Brush it with the olive oil.
Then spread the spinach mixture and cover with 6 pastry sheets, and brush each with olive oil.
With a sharp knife, trace over the 3 sheets of pastry to form blocks of about 6 cm.
Sprinkle with water to prevent the leaves to fold.
Cook the spinach in a moderate oven for 40-45 minutes.
Allow to cool and then cut into squares.