Prepare the dough: Mix the eggs with the milk and salt, then gradually add the flour until you have a medium dough—not too stiff or hard. Cover and let it rest in a warm place for 30 minutes.

Clean and wash the spinach and all the herbs thoroughly. Roughly chop them. Place the spinach in a large bowl, sprinkle with a little salt, and rub it with your hands until it reduces to half its volume. Squeeze out the excess liquid.

Sauté the green onions and leeks in half the olive oil for 5 minutes. Add the dill and parsley, then add everything to the spinach. Add the beaten eggs, semolina, remaining olive oil, salt, and pepper. Mix well.

Knead the dough one last time, then divide it into two pieces—one larger, one smaller. (You can also roll the dough into more, thinner sheets and layer them, brushing each with oil, but we prefer two thick ones.) Roll out the larger piece using cornstarch and lay it in a large, oiled baking pan, letting the edges hang over the sides. Add the greens filling and sprinkle the crumbled feta cheese on top.

Roll out the smaller piece of dough and place it over the filling. Fold the edges inward. Brush with olive oil, score the top, and bake at 350°F (180°C) until golden brown.