Make sure spinach is fully defrosted, drained and all excess water squeezed out. You can do this by cupping the spinach in your hands and squeezing or by using a cheesecloth. Set in medium sized bowl.

Add chopped green onions and dill, crumbled feta, 1/4 cup olive oil, beaten eggs, and freshly ground black pepper to spinach and combine well. Try not to break up the feta too much more. Add salt at this point, if using, and combine some more. Set aside.

If using phyllo dough you will need closer to the full cup of olive oil. Using a pastry brush, grease your pan with olive oil and then lay your first sheet of phyllo in the pan and brush the top with olive oil. Do this 9 more times for a total of 10 pieces of phyllo, while continually brushing olive oil on each sheet before laying the next one. It’s okay if the phyllo comes up on the edges…it’s actually preferable so you get a nice top seal at the end.

Spread the spinach mixture evenly on top of the phyllo. At this point, if you want the top of your pie to look less rustic then tuck the edges in now. If you don’t care then you can do it after you add the top sheets of phyllo.

Top with 10 more phyllo sheets, while brushing olive oil between each sheet, as before, and add some extra brushes on top. Push any excess phyllo into the sides of the pan with a butter knife or thin spatula so it’s all swaddled up :).

Gently score the top of the phyllo in squares or triangles. You don’t want to cut into it so much that you expose the filling, just the top few layers of phyllo.

Give the top a few mist sprays of water, or wet your hands and shake on top of it.

Bake in preheated 350 degree oven for 30-40 minutes, until phyllo is a golden color.