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Drizzle the tray with olive oil, then sprinkle on a little salt and pepper followed by a sprinkling of freshly chopped dill and mint. Crumble over a little bit of feta, then scatter over the onions.
In a bowl, beat the eggs and crumble in the remaining feta. Grate over the hard cheese and add the herbs then mix it all together well.
Lay ⅓ fresh spinach on top, creating a sturdy pile in the middle of the tray with a generous boarder around the outside. Spoon over ½ the egg mixture, then lay another ⅓ of the fresh spinach on top followed by the remaining egg mix. Then lay over the final ⅓ of fresh spinach and gently push the whole lot down.
Melt a little butter in a bowl and add two tablespoons of olive oil and mix well. Open the pack of filo pastry and brush the top pastry sheet with the butter then carefully pick up this sheet and lay it over the spinach. Continue this way until you've used all the filo sheets. Finally scrunch the edges of the pie up all the way round and bruch the top with butter.
Bake for 35 – 40 minutes until darkly golden. Allow it to stand for 5 mins before laying a piece of parchment paper on top and then a board or platter and swiftly flip it right side up.
Cut into triangles and serve.