Defrost the spinach until it's almost but not quite defrosted.
In a large frying pan or wok (I use a wok for this), sautee the onions and garlic in the olive oil until the onions are translucent. Add 1 tsp
each of coriander powder and cumin powder, stirring for a bit until the spices are mixed in well.
Add the spinach, stirring it until it is all mixed with the onion/garlic/spice mixture. Cover and cook on medium heat. Check and
stir frequently until the spinach starts to become soft and darkened. At this point, stir in the vinegar. Add salt and pepper and stir some more.
Drain some but not all of the liquid in the bottom of the pan. Return to the heat and add the dill - all of it.
IMPORTANT: Dill is the key. I say 1/3 cup but I probably use more like a half cup.
I'm not sure you can add too much dill. Cumin and coriander should be used to taste.
Stir and cook a little longer, then add the remaining cumin and
coriander, a little more salt and pepper. Stir and cook just a minute
longer and remove from the heat. You can drain some liquid.
After it has cooled for about 5 minutes, stir in the eggs. Crumble the
feta and stir it in. How much you use depends on how much you love feta.
There are two ways you can make the pie: sheet cake style or individual pies.
For sheet cake, use around five sheets of filo in a cake pan. Swab each sheet with melted butter.
Spread the spinach mixture on top. Cover with three to five more sheets - again buttering each sheet.
For individual pies, use three sheets (again individually buttered). Put about a cup of spinach mix on it and fold the dough over the spinach.
Bake in the oven at 375 degrees until the top filo is golden brown.
This is work for the first few times you do it. Once you have it down and you have the ingredients, you can crank it out in an hour and change.
You can use ghee or olive oil instead of butter.
This is also divine with ground lamb.