|Fresh spinach/2 packages. frozen spinach, thawed||1 1⁄2 Pound|
|Vegetable oil||2 Tablespoon|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Feta cheese||1 Cup (16 tbs), crumbled fine|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Dried dill weed||1 Teaspoon|
|Dried mint||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Eggs||5 , well-beaten|
|Water||4 Cup (64 tbs)|
|Vegetable oil||1 Teaspoon|
|Mostaccioli||1 1⁄2 Cup (24 tbs) (Uncooked)|
|Egg||1 , slightly beaten|
|Half and half||1⁄4 Cup (4 tbs)|
Place spinach in a colander.
Sprinkle with 1/2 teaspoon salt.
Let stand 1/2 hour.
Butter an 11" x 7" baking dish; set aside.
Squeeze spinach to remove excess water.
Heat 2 tablespoons oil in a medium skillet.
Saute' onion in oil until golden.
In a large bowl, combine spinach, sauteed onions, feta cheese, parsley, dill, mint, 1/2 teaspoon salt and pepper.
Add 5 well-beaten eggs.
Mix thoroughly; set aside.
Bring water to a rapid boil in a heavy 2 quart saucepan.
Add 1/2 teaspoon salt and 1 teaspoon oil.
Gradually add mostaccioli, being sure water continues to boil.
Cook mostaccioli uncovered until tender but firm, stirring occasionally.
In a medium bowl, combine 1 slightly beaten egg, half and half and cooked mostaccioli.
Arrange mostaccioli mixture evenly in bottom of prepared baking dish.
Carefully spoon spinach mixture over top of mostaccioli mixture.
Dot with butter.
Place baking dish in cold oven.
Set temperature control at 350Â°F (175Â°C).
Bake 45 minutes.
Cut in twenty-four 1-1/2 inch squares.
Serve hot or warm.