In a skillet, sauté the spinach, green onions, leeks, and black pepper in a little olive oil. Just before removing from heat, add the dill and mint.

Let the mixture cool, then drain off any excess liquid from the vegetables.

Mix the cooled vegetables with the feta, 1 egg, and the soft white cheese.

Brush the bottom of your baking pan with olive oil. Lay down one sheet of phyllo dough and brush it with oil, especially around the edges. Place the next sheet on top, rotated 90 degrees from the first, and brush with oil. Continue layering 6 sheets total, alternating direction and brushing each with oil except the last one.

Spread the filling evenly over the last phyllo sheet. Sprinkle a handful of trahana (or substitute) over the filling to absorb any extra moisture.

Add 5 or 6 more phyllo sheets on top, layering and brushing with oil as before.

Take the overhanging edges of phyllo and roll them up tightly along the edges of the pie to form a border.

Carefully score the top of the pie with a knife, cutting only through the surface. In a small bowl, mix the remaining egg with a little milk and olive oil, then brush this mixture over the top of the pie.

Bake in a preheated oven at 350°F (180°C) for about 1 hour. Let cool before cutting.