Make sure that spinach is cleaned and washed thoroughly. Remove any thick stems.

Bring a pot of water to a boil and add spinach. Blanch for 2-3 minutes, then carefully drain. Transfer spinach to a large bowl, filled with ice-cold water. Let it cool for 2 minutes. Drain again, squeeze as much water out of it as you can. Roughly chop.

In a large bowl combine spinach, scallions, parsley, dill, black pepper, eggs and feta cheese. Mix well. Add salt if needed.

Preheat oven to 350 F (190 C). Brush a 13x9 inch (33x23 cm) baking dish with butter (olive oil).

Brush a sheet of phyllo with butter (olive oil) and place it in the baking dish, allowing it to hang over the edges. Add 4 more sheets, brushing each one with butter (olive oil) and placing them at different angles.

Spoon spinach feta filling into the phyllo "case", then top with 2 of he remaining 3 phyllo sheets (brushing each one with butter/olive oil).

Fold the over hanging phyllo pastry over the top sheets to close. Brush top with butter/olive oil.

Brush the last pastry sheet with butter/olive oil and scrunch it on top of the spinach feta pie. Brush top with olive oil again.

Optional : Sprinkle the top with 1 tbsp cold water, to prevent edges of the pie from curling.

Bake for 40 minutes, until golden.

Allow the pie to cool for about 15 minutes before serving. Serve warm or at room temperature. Any left overs could be stored in air tight container in the fridge for up to a week.