Preheat your oven to 180°C (350°F).

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the green onions and sauté for 2 minutes.

Add the chopped spinach, a pinch of salt, and cook for 3-4 minutes until wilted. Remove from heat and let cool for a few minutes.

In a mixing bowl, combine cooled spinach, crumbled feta cheese, dill, parsley, 1 egg, black pepper, and 1/4 teaspoon of salt. Mix well.

In a separate small bowl, whisk together the remaining olive oil, melted butter, milk, and the remaining egg.

Brush a 9x13 inch baking dish with some of the butter mixture. Lay down the first phyllo sheet and brush it with the mixture. Repeat this step, layering and brushing, until you have used 6 sheets.

Evenly spread the spinach-feta mixture over the layered phyllo sheets.

Continue layering the remaining 6 sheets of phyllo on top, brushing each sheet with the butter mixture.

Score the top layer into squares or diamonds with a sharp knife for easier serving.

Brush the top generously with any remaining butter mixture and sprinkle with sesame or nigella seeds, if using.

Bake in the preheated oven for 30-35 minutes, or until golden and crisp.

Let it rest for 5 minutes, then slice and serve warm.