First, make the dough by adding all the ingredients together and kneading well until you have a soft dough that doesn't stick to your hands.

While the dough rests for about 40 minutes, prepare the filling.

Wash the spinach, finely chop the green onions and parsley. Add the eggs, feta cheese, salt (be careful not to add too much since feta is salty), and pepper.

Once the dough has rested, cut it into 8 equal pieces on a floured surface. Prepare a small bowl with olive oil for brushing the dough layers.

Start by rolling out the first dough ball to about the size of a plate. Set it aside and brush the top with oil. Repeat with the next 3 dough balls, stacking each on top and brushing with oil, except for the last one. You should have two stacks of 4 dough layers each, arranged dough-oil-dough-oil-dough-oil-dough.

After preparing the stacks, flour your surface again and roll out the first stack (one at a time) so it covers your entire baking pan.

Brush the baking pan with oil, spread the first phyllo sheet evenly, add all the filling, then top with the second phyllo sheet and seal the edges.

Finally, cut the pie, sprinkle with water, oil, and sesame seeds. Bake in a preheated oven at 350°F (180°C), top and bottom heat, until golden brown.