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Finely chop the spinach and place it in a bowl.
Heat the olive oil in a pan over medium high heat. Sauté the onion until golden. Add it to the finely chopped spinach followed by the crumbled feta. Season with salt and pepper.
Whisk the eggs, olive oil (or neutral oil) and milk in a separate bowl.
Preheat the oven to 375 degrees F.
Brush the bottom of a 9x13 pan with olive oil.
Count how many phyllo sheets are in the package and divide by 3. You're going to have 3 sets of phyllo sheets. Place 2 sheets of phyllo and brush with the egg and milk mixture. Place 2 more and brush with the sauce. And then another 2. If each of the 3 sets have more than 6 sheets, then repeat until the first set is used.
Spread half of the spinach mix. Repeat with the second set of phyllo sheets, make sure to brush every layer with the egg and milk mixture. Add the rest of the spinach filling.
Top with the rest of phyllo, brush every layer and then brush the top with the sauce.
Slice the borek into 8 pieces and top with sesame seeds and nigella seeds.
Bake for 45 to 60 minutes until the top is completely golden.