If using fresh spinach, wash and chop it. Cook it in a large pan over medium heat until wilted, then drain any excess liquid. If using frozen spinach, thaw and squeeze out excess water.
In a skillet, heat olive oil and sauté the onion until soft and translucent.
In a large bowl, combine the spinach, sautéed onion, eggs, feta cheese, dill (if using), and season with salt and pepper.
Carefully unroll the phyllo dough. Place one sheet on a clean surface, brush with melted butter or oil, and layer another sheet on top. Repeat until you have 4-5 layers.
Place the spinach and cheese mixture on the phyllo stack and spread evenly, leaving a small border around the edges.
Roll or fold the phyllo dough over the filling to create a pie or individual triangles, brushing with more butter or oil.
Place the pie or triangles on a baking sheet and brush the top with more butter or oil.
Bake for 45-60 minutes, or until the phyllo is golden brown and crisp.
Serve and enjoy :)
Notes
Ensure the spinach is thoroughly drained to prevent a soggy pie.
Work quickly with phyllo dough, keeping it covered with a damp towel to prevent drying out.
Brush each phyllo layer lightly with oil or melted butter for extra crispiness.
Bake until golden brown for the best flavor and texture.
Let it cool slightly before cutting to help slices hold their shape.