Preheat oven to 180 C.

Wash spinach and place in a saucepan, cover and steam over a moderate heat just until spinach has wilted.

Remove from heat and when cool enough to handle squeeze excess water out and roughly chop.

Meanwhile cook onion and garlic in a little oil over a gentle heat until tender.

Place spinach, onion, garlic, eggs, dill, mint, feta and parmesan in a bowl and mix well.

Season with ground pepper - add salt if your feta is very mild but otherwise it should be salty enough.

Place 4 sheets of filo on a bench and brush butter between each layer.

Cut in half length ways.

Starting at a narrow end spoon mixture onto the filo towards a corner.

You will be using about one sixth of the mixture.

Fold the corner with the filling on it diagonally over to form a triangle.

Continue to fold in this way retaining the triangle shape.

Continue with remaining pastry and filling.

Place triangles on a cold baking tray, brush with remaining butter and sprinkle with extra dill leaves.

Bake for 15 minutes or until golden and crisp.