Spanakopita (Greek spinach pie)

In the 80's, I worked in a restaurant owned by a Greek family. Perhaps this is where my love of food and cooking started! They taught and shared with me many of their delicious recipes. I have to say, no one cooks lamb better than the Greeks! This Spanakopita recipe of theirs is also to die for!
                                                           
Ingredients:
1/4 cup Olive oil
2 Onions, chopped fine
3 Shallots, chopped
3 1/2 lbs. Spinach: washed, drained and chopped
3 sprigs fresh Dill, chopped
3 sprigs fresh Parsley, chopped
1/2 tsp Salt
dash Pepper
12 oz. Feta Cheese, finely crumbled
4 Eggs, lightly beaten
1/2 cup melted Butter
14 sheets Filo pastry

Directions:
Preheat oven to 350 degrees. In a large saucepan, heat oil. Saute both onions. Add spinach, cover, and cook 5 minutes. Add dill, parsley, salt & pepper. Stirring, cook 10 minutes.
Cool, then add Feta, mix in eggs. Brush baking dish with some butter. Place 6 sheets of Filo pastry on bottom and sides of dish, brush each with butter. Spoon in spinach mixture, smooth and fold edges over top. Cover top with remaining sheets, each well brushed with butter. Tuck in edges. 
Bake 45 minutes until golden and crisp. Cool for a few moments. Cut in squares and serve.

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