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Allow spinach to stand at room temperature to defrost completely.
Do not soak spinach in water. Squeeze spinach dry with paper
towels. Combine spinach, cream cheese, feta, Romano, eggs, onion,
olive oil, chopped dill, salt, and pepper in a large bowl, stirring until
well mixed. In a buttered 15 1/2X 10 1/2 inch pan place one sheet
of fill and brush with melted butter. Repeat, using 8 more sheets of
filo, brushing each with butter. spread the spinach filling evenly
over the ninth layer of filo. Top the spinach filling with 6 more
layers of fill, each brushed with butter.
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seal edges of the pie by rucking under. Brush top with butter. Chill
pie for an hour before baking. Score top layers of pie with a sharp
knife into the number of serving pieces required. Preheat over to
350 and bake for 45 minutes to 1 hour, or until top is golden. Cut
through marked pieces to serve, either hot or cold. Note- Make sure
feta cheese is crumbled finely for best flavor. Keep filo sheets
covered while working with them to prevent drying.
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