2 bunches spring onions, diced (incl. 4 inches green)
1/2 cup parsley, chopped
1/2 cup fresh dill, chopped
1/4 tsp. ground nutmeg
Salt and freshly ground black pepper, to taste
1kg (2.2 lbs.) feta cheese, crumbled
4 eggs, lightly beaten
Add 700gr (1.5 lbs.) flour to a large bowl (the remaining 300gr will be used when rolling out the dough). Make a well in the center and add water (start with 250ml – 1 cup) and vinegar. Combine with a fork.
Add the olive oil (if using egg yolks, add now) and continue mixing, adding more water if needed to make soft dough.
Turn the dough out onto a floured surface and knead by hand, oiling hands if needed, until the dough is soft, malleable, and smooth, about 10 minutes.
Divide the dough into 18-20 equal pieces and roll each piece out to a rough oval shape, about 18-19 inches (45-48 cm) across, sprinkling the work surface and filo pastry with flour to keep from sticking.
Wash and drain the chopped spinach very well.
Heat the olive oil in a deep pan. Sauté the onions and spring onions until tender. Add the spinach, parsley, and dill, cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.
Remove from heat and set the spinach aside to cool.
In a large mixing bowl, combine the feta cheese and eggs.
Add the room temperature spinach mixture and mix until combined.
Combine with olive oil in a bowl. Using a pastry brush, lightly grease two 9” x 12” (22×30 cm) rectangular pans.
Layer about 10 sheets of filo pastry on the bottom of the pan making sure to brush each sheet with olive oil. Add half of the spinach mixture in an even layer and press with a spatula to flatten.
Layer another 10 sheets on top of the spinach mixture making sure to brush well with olive oil. Repeat the process with the second pan.
Before baking, score the top layer of filo pastry (making sure not to puncture filling layer) to enable easier cutting of pieces later.
Bake in a preheated 180°C (350°F) oven until the pie turns a deep golden brown (approximately 20 to 25 minutes).