Wash and finely chop the spinach, dill, and green onions. Place them in a bowl lined with a clean kitchen towel. Add a little salt and mix. Let them sit for a bit, then squeeze the towel to drain out as much liquid as possible. Set aside.

In another bowl, beat the eggs, then add the milk and olive oil. Gradually add the flour, mixing well until you have a thick batter.

Add the grated cheese, then the greens and herbs. Take small handfuls of the greens and herbs, squeeze out any extra liquid, and add them to the batter.

Season carefully with salt and pepper, since the greens and cheeses may already be salty.

Gently mix just until everything is combined. Pour the mixture into a 12-inch round baking pan with high sides. Sprinkle with sesame seeds if you like.

Bake in a preheated oven at 350°F (180°C) for about 50 minutes, until golden brown and nicely colored.

Remove from the oven and let cool before cutting and serving.

Note: You can adjust the amounts of greens and cheese depending on whether you want the pie to taste more of greens or more of cheese.