For the dough, put the flour in a bowl, make a well in the center, and add all the ingredients (add water as needed).

Knead until it becomes a smooth dough and leave it covered on the side while you prepare the filling.

Optionally, use 1 package of store-bought country-style phyllo dough.

For the filling, wash and chop the spinach, leeks, and green onions well.

In a pot, add the chopped ingredients, sprinkle with plenty of salt and pepper, and let the spinach reduce in volume and release its liquids.

Drain the filling well to remove excess liquids and let it cool slightly.

Add the eggs, feta, and dill, and mix well.

Divide the dough into 2 pieces, one slightly larger than the other, and roll out 2 sheets, one for the bottom and one for the top, not too thin.

Spread one sheet to cover the entire baking pan (including the edges), and brush it with a little olive oil.

Pour and spread the filling.

Place the second sheet on top and cover well.

Bake in a preheated oven at 350°F (180°C) until it turns a nice golden color.