In a pan, over medium heat, add 2 tbsp of olive oil.

Once the oil is shimmering, add the spinach, spring onions, salt, and pepper, and saute, stirring. It’s a lot of spinach, so you’ll have to really pack half of it initially and add the remaining a handful at a time as the spinach wilts and makes room in the pan for the additional spinach.

Sautee until all the spinach is wilted and the liquid has evaporated.

Transfer the spinach to a large bowl and let it cool down until it’s at room temperature.

Add the crumbled feta and stir.

Once the feta is mixed in, add the dill and whisked eggs and give everything a good, thorough mix to make your filling.

Assemble the spinach pie in a large baking dish (we used a 10” x 15” glass baking dish).

A – First, layer in half of the filo dough, layer by layer, brushing each layer with melted butter or olive oil. If the filo layers are too big for the pan, let some layers overhang (we'll fold them over the filling) and bunch up a few other layers accordion-style).

B – Add the cooled-down spinach-feta mixture and fold any overhanging layers.

C – Add the remaining half of the filo dough, brushing each layer with olive oil.

Score the pie by cutting the top couple of filo layers (but not all the way through to the filling). This will make it easier to cut it without breaking the filo after it’s cooked.

Preheat the oven to 180°C (360°F) and bake the pie in the preheated oven until golden and cooked through, for about 50 minutes.

Cut the pie into 12 large pieces and enjoy!