Peel the onions.

Thinly slice the onions. Heat a drizzle of olive oil in a large skillet.

Add the onions and stir to coat them in the oil.

Sauté over medium heat for about 10 minutes, then add the thawed spinach.

Stir to combine.

Thaw the mint and cilantro if using frozen.

Place the mint and cilantro in a small food processor.

Add the dill and blend.

Add the chopped herbs to the skillet and mix well.

Continue cooking for 10 minutes. Crack the eggs into a mixing bowl.

Beat the eggs, then season with salt and pepper.

Mix, then pour the eggs over the spinach mixture.

Stir quickly, remove from heat, and drain any excess liquid from the feta.

Cut the feta into small cubes and add to the skillet.

Mix well. Rinse and pat dry the salmon.

Remove the skin from the salmon and cut it into small cubes.

Add the salmon to the skillet and mix. Preheat the oven to 375°F (190°C).

Brush a rectangular glass baking dish with olive oil.

Place one sheet of phyllo dough in the dish and brush with olive oil.

Layer two more sheets on top, brushing each with olive oil. Spread half of the spinach mixture evenly over the phyllo.

Cover with three more sheets of phyllo, brushing each with olive oil. Add the remaining spinach mixture.

Top with the last five sheets of phyllo, brushing each with olive oil. Score the top layer to mark portions.

Bake for 30 minutes.

It's ready!