Preheat your oven to 350 F (175 C).
In a large skillet, heat olive oil over medium heat. Saut chopped onions and garlic until softened.
Add chopped spinach to the skillet and cook until wilted. Allow the mixture to cool and then drain excess liquid.
In a large bowl, combine the saut ed spinach and onion mixture with chopped green onions, dill, parsley, crumbled feta, beaten eggs, salt, and pepper. Mix well.
Brush a baking dish with melted butter. Layer several sheets of phyllo dough in the dish, brushing each sheet with melted butter.
Spread the spinach and feta mixture evenly over the phyllo layers.
Continue layering phyllo sheets on top of the spinach mixture, brushing each sheet with melted butter.
Tuck any excess phyllo around the edges to create a neat border.
Score the top layers of phyllo into squares or diamonds using a sharp knife.
Bake in the preheated oven for 45-50 minutes or until the top is golden brown and crispy.
Allow the Spanakopita to cool slightly before slicing along the scored lines.
Serve warm and savor the authentic taste of Greek Spanakopita.
