Ingredients:

1 Package (10 ounce) Frozen Chopped Spinach, thawed
1 Tablespoon Butter or Margarine
2 Tablespoons Finely Chopped Green Onions
1 ½ Tablespoons Chopped Fresh Dill
1 Tablespoon Dill
¼ Cup Chopped Parsley
¼ Pound Feta Cheese, crumbled
3 Eggs
¼ Teaspoon Salt
1/8 Teaspoon Pepper
8 Slices White Bread
1 ½ Cups Half & Half Cream

Preparation:

Drain spinach in a colander, pressing out as much liquid as possible with the back of a spoon. In medium skillet melt butter over medium-high heath. Add spinach, green onions, dill and parsley; cook, stirring constantly, 5 minutes. Remove from heat. Stir in crumbled feta cheese, 1 egg, salt and pepper, until blended; cool. Butter bottom and sides of an 8-inch square baking dish. Cover bottom with 4 slices bread; spread on cooled spinach mixture. Top with remaining bread. In medium bowl beat remaining 2 eggs and cream until blended. Pour evenly over bread and let stand at least 20 minutes. Refrigerate covered up to 24 hours. Pre-heat oven to 350° F. Bake 45 minutes or until knife inserted in center comes out clean. Makes 4 servings.