Defrost your phyllo in the fridge for several hours, thaw and drain well spinach, and soften cream cheese on your counter
Preheat oven to 375.
Chop onion and pepper, mince garlic.
In a medium saucepan, sautee onion, pepper & garlic until soft.
Remove from heat and add spinach, cream cheese, Feta, dill, salt and pepper.
Lightly beat eggs and then add into the now slightly cooled spinach mixture.
Open phyllo and cover the stack with a sheet of wax paper and a damp towel while working. (Dry phyllo will crack and fall apart)
Cut your stack of 8 sheets into 12 inch squares.
Layer 4 of the squares into your pie plate-brushing with melted butter in between each layer. The phyllo will hang over the side of the pie plate.
Spread spinach mixture on top of the phyllo.
Fold any of the phyllo that is hanging outside the pie plate over the filling-then take the final 4 sheet and set them on top of the pie, brushing again with butter between each layer.
Tuck any overhanging phyllo gently down into the sides of the pie.
Bake for 35-45 minutes. Let stand 10 minutes then cut & serve.
Use any other fresh, frozen or canned green for the spinach keeping in mind that 10 oz = 6 cups of fresh leaves, 1 1/4 cups cooked, 2/3 cup cooked & squeezed dry.
Substitute Gorgonzola or Cheddar for the Feta cheese (will be a completely different taste).
Use a standard pie crust (single or double) instead of phyllo dough.