Directions:

Preheat the oven to 350 F.

Clean and rinse the spinach leaves two or three times in plenty of water and place in a colander to drain. In a large skillet, sauté the onion and scallions. After 3 minutes, add spinach, dill, parsley, and fennel and toss until they appear wilted. Add rice, salt and pepper and stir. Reduce heat to low and let simmer for 10 minutes. Remove from the heat; drain any liquid off the spinach (if necessary) using a colander. Place mixture into a bowl and let it cool. Oil the bottom of a 9´ 13 x 2½ inch baking pan with 6 sheets of the fillo dough, brushing each one with oil. Add the spinach mixture and spread evenly in the pan. Fold any overhanging fillo into the pan; brush with oil. Take 6 of the remaining fillo sheets and brush each one with oil then place on top of the spinach mixture. Trim excess dough with a sharp knife. Press down on all sides to secure the filling; brush the top with oil. With a knife mark into squares but do not cut through to the bottom layer. Sprinkle top with water and bake for 35 minutes or until golden brown. Remove from the oven and let it cool down before cutting.

Serves 5 to 6