Preheat oven to 350F.

Thaw spinach, then drain and squeeze dry.

Heat olive oil in a large skillet, then saute onions with dill weed, salt and black pepper until onions are translucent.

Add spinach to pan and cook for about five minutes until somewhat tender.

Cool spinach mixture down, then stir in the feta and Parmesan cheeses and eggs, mixing well.

Unroll the thawed phyllo and divide pastry into two sections. You will be making two rolls, half the phyllo for each one.

Take two sheets of phyllo and brush gently with butter using a pastry brush. Keep the remaining phyllo covered with the lightly damp towel as you do.

Continue with phyllo, two sheets at a time, stacking the next sheets on top of the others, until half the pastry is used. Remember to keep you phyllo covered with the towel.

Place half the filling on the sheets, tucking the ends and rolling up like a cigar.

Place seam side down on a parchment lined baking sheet.

Brush outside lightly with butter.

Continue with the remaining pastry to make the second roll.

Bake for 50-60 minutes or until golden brown and crisp.

Cool slightly then cut into pieces using a serrated bread knife for minimal breakage.