Preheat the oven to 350°F and set aside your prepared baking sheet on the counter.
Heat olive oil in a large skillet over medium heat. Add onions. Cook, stirring frequently until they begin to soften, approximately 5 minutes.
Add garlic and dill to skillet. Continue cooking, stirring frequently approximately 5 minutes until onions are soft and caramelized.
Remove from heat. Add parsley, green onions, lemon juice, and ground pepper to the skillet. Stir to combine.
Roughly chop fresh spinach leaves. Get a large bowl to measure the water before boiling it. Add spinach leaves and cook for 2 minutes. Drain well, and use a paper towel to squeeze and remove the excess liquid.
Add the spinach to the skillet. Stir to combine. Season with salt and pepper to taste.
Set aside and allow to cool. Add 1 lb. feta cheese and slightly beaten eggs.
Preparing your pie
Cut the pastry into 4 pieces and roll all pieces out.
Place one layer of phyllo pastry on a clean surface and brush with melted butter using a pastry brush.
Add spinach filling and place the second piece of the pastry on the top. Brush with butter and add 1/2 of the feta cheese.
Top with third piece of pastry, brush with butter and add remaining feta cheese.
Top with fourth layer of pastry dough. Pinch or roll seams to seal. Brush with butter and sprinkle with sesame seeds.
Turn oven up to 425°F. Bake for 10 minutes at 425°F then decrease heat to 350°F for 35 to 40 minutes or until you see the golden brown and crispy layers of phyllo dough.