• Place a large skillet over medium heat. Add 2 tablespoons of olive oil and the chopped spring onions, and sauté until softened.
• Add the spinach gradually, letting each handful wilt before adding more.
• Sauté until the spinach softens and its liquid evaporates. Transfer to a colander and let it drain completely.
• In a large bowl, combine the drained spinach, chopped mint, chopped dill, crumbled feta, beaten eggs, lemon zest, and 1/3 cup olive oil. Season with sea salt and freshly ground pepper. Mix gently.
• Preheat the oven to 200°C / 400°F.
• Generously brush the baking pan with olive oil. Lay in a phyllo sheet, letting it hang over the edges, and brush with olive oil. Repeat with three more sheets — four in all.
• Spread one-third of the filling over the fourth sheet. Place a phyllo sheet on top and gently wrinkle it so it sits inside the pan without hanging over. Brush with olive oil.
• Spread another third of the filling. Repeat with one more wrinkled sheet, brushed with oil, and the last third of the filling.
• Fold the overhanging phyllo inward over the filling. Top with four more phyllo sheets, brushing each with olive oil. Trim the excess with scissors, leaving about a 5 cm / 2-inch border, and roll it inward to create a frame.
• Score the pie lightly into portions without cutting through to the bottom. Bake for about 40 minutes, until golden and crisp. Let stand for 15 minutes before serving.

How to Make Homemade Phyllo (Optional)

• Place the flour in a bowl, add the sea salt, olive oil, and vinegar, and gradually pour warm water as needed.

  Knead until the dough becomes smooth, adding more water when it feels dry and needs moisture.

  The dough should not be too tight because rolling out the phyllo sheets will be challenging.

  Shape the dough into a ball.

  Cover the dough with a towel for 20-30 minutes while you prepare the pie filling.
• Divide the dough into 7-8 pieces (ideally), shape them into balls and cover with a towel.

  Press a ball of dough with your palms to make it as flat as possible.
• Press and roll the dough with your palms slightly from the center outwards.
• Wrap the dough around the rolling pin.
• Roll and spread continuously until the phyllo reaches the desired size and is as thin as possible.

  Each time you spread it, flour its surface so it does not stick when you roll it up again.

  When the phyllo sheet is ready, wrap it around the rolling pin so it doesn't break and transfer it to the pan.
• Brush it with olive oil all over.

  Roll out the next phyllo and transfer it to the pan. Brush it with olive oil.

  Repeat the process for one more phyllo sheet.

  Make the filling as directed and add it to the baking pan. Continue rolling out the phyllo sheets. When you finish each one, place it over the filling and brush with olive oil. 

  Complete the spinach pie as directed.