Spanakopita

Wash the spinach and coarsly chop it. Salt it and keep it handy. Saute' the chopped onion in 1/2 of the butter, add the scalions, and then the spinach. Saute' everything lightly, and add the dill, parsley, salt, pepper, cover the pot, and wait until all the spinach juice has evaporated. When all that has happened (especially the last), take it out of the pot into a bowl and immediately add the evaporated milk, to cool it off a bit. In another bowl, beat the eggs lightly, and add the feta cheese (to the eggs) When the spinach is almost cool, add the eggs&cheese to it. Lay down the fillo dough in a pan: Butter the pan, then place upon it about 8 sheets of fillo dough, buttering each one. (use the remaining butter, melted, for this. If you need more butter, good for you..melt some more :) After you're done with the 8, spill the spinach/eggs/cheese/etc mixture into the pan, and spread it around so its evenly thick. Fold in the sides of the first 8 sheets of fillo dough that (should be) are hanging out the sides of the pan, buttering each one. Some of them will be dry; don't worry if they break, etc. On top of that, place a few more sheets of fillo dough, buttering each one. (about 5-10, depending on how fillo-ey you like it, and how many you have, and certain other considerations). Butter the last fillo sheet almost excesively, and using a pointy knife mark the pieces. make sure you don't cut through all the layers of fillo and get to the filling, as it will spurt up and the fillo will separate and look bad, but taste the same..so just cut through 3 or 4 sheets of fillo when you do this. After it's baked, you can cut all the way down. Sprinkle some water on the entire thing just before putting it in the oven. (this is so the sheets of fillo dough don't ..well...I don't know what they do..I think they bubble unevenly, and the corners come flying up, and things). Bake at 350 degrees (I think, it doesn't say :) for 30-45 minutes, or, preferably, when it's golden-brown.