Thaw the spinach.

Finely chop the onions and sauté them in a large pot with a little olive oil until just softened.

Add the spinach, dill, salt, pepper, mint, and turmeric. Stir and cook for a few minutes until most of the liquid has evaporated. Taste the spinach; if it’s tender, it’s ready. Remove from heat and let it cool slightly.

Once cooled, add the feta (cut into small pieces) and eggs to the pot with the spinach. Mix well.

Preheat the oven to 350°F (180°C). Grease a baking pan with olive oil and layer two sheets of phyllo dough on the bottom. Lightly brush the top with olive oil and repeat two more times (use a total of 5-6 sheets for the base).

Spread the filling evenly over the phyllo. Fold any overhanging edges over the filling, then layer the remaining phyllo sheets on top, two at a time, brushing each layer with olive oil. Fold in the edges again.

Score the pie into pieces and bake for 1 hour at 350°F (180°C).