Put the oil in a skillet over a moderately high heat and add the onion.
Sauté until soft but don’t let it brown.
Squeeze out the liquid from the spinach and put it in the skillet along with the parsley (or dill) and green onions.
Cook until the spinach is dry and any liquid has evaporated.
Take the mixture off the heat and let it cool down to room temperature.
Beat the eggs a bit then add them to the cooled spinach mixture.
Stir in the feta and seasonings.
Lay out the pastry and cut it in half lengthwise, before cutting each half in half again so that you end up with 4 stacks.
Cover them with a dry towel then cover that with a damp towel.
Brush melted butter over a chopping board then brush melted butter over your pastry strips.
You want to divide the spinach mixture up between the pastry stacks, then fold them over to seal.
Bake for 20 minutes at 375 degrees F or until golden brown.
Another option is to use a 13 x 9 inch pan, laying 1 sheet of pastry in and up the sides, then adding melted butter and 7 more sheets, brushing butter between each one.
Spread the spinach mixture over that, then top with the remaining pastry (with melted butter between each layer).
If you do this, it will take about 25 extra minutes to cook.
You can freeze them before baking and keep them frozen for up to 3 months if you wish (just bake them from frozen for 20 minutes or until hot).
