Ingredients:

1 pound phyllo dough
2 sticks melted butter
3 10-ounce boxes frozen chopped spinach, thawed
1.5 cups chopped yellow onion
1 cup feta cheese, crumbled
2 generous tbsp chopped garlic
2 tbsp olive oil
salt, pepper, fresh grated nutmeg (to taste)
juice from 1/2 lemon

Directions:
 

Drain and squeeze out juice from spinach.
Saute onion in olive oil until golden brown.
Add garlic.
Add spinach, lemon juice, and feta.
Season with salt, pepper, nutmeg.

Set aside three good sheets of phylo for top.
Brush butter into 9X13 pan.
Place a couple sheets of phylo in bottom of pan and brush with butter.
Place three sheets in left half of pan, three sheets in right half of pan, other halves overhang out of pan, brush with butter
Place three sheets in top half of pan, three sheets in bottom half of pan, other halves overhang out of pan, brush with butter.
Spoon spinach mix into pan, fold overhanging sheets of phylo over top and brush with butter.
Place about 12 more sheets of phylo on top, buttering every three sheets.
Place top three sheets and brush with butter.

Score with serated knife.  Finish cutting through with paring knife.  Dab cuts with butter.

Place parchment or waxed paper on top.
Bake 30 minutes at 350, 30 minutes at 300, remove paper and bake 30 minutes at 275.
Rescore and let rest 10 minutes before serving.

Best enjoyed warmed.