Preheat your oven to 180°C (350°F). In a large skillet, heat olive oil and butter over medium heat. Sauté chopped onions and scallions until soft and fragrant, about 5 minutes. Add minced garlic and cook for another minute, unleashing a lovely aroma. Remove from heat and let cool slightly.

In a big mixing bowl, combine chopped spinach, crumbled feta, fresh dill, parsley, lemon zest, salt, black pepper, nutmeg, and the sautéed onions and garlic. Crack in eggs and stir thoroughly until everything is evenly mixed. This filling is earthy, herby, and rich, perfect for layering in flaky phyllo.

Brush a baking dish with olive oil. Lay one sheet of phyllo at the bottom, brushing lightly with olive oil or melted butter. Repeat layering five to six sheets, each time brushing with oil or butter, until you have a sturdy base. Spread the filling evenly over the layered pastry. Cover with more phyllo sheets, brushing each again, until the top is well covered and golden.

Bake in the preheated oven for about 30-40 minutes, or until the phyllo is crisp and golden. Check often to prevent over-browning. Once cooked, let it cool slightly before slicing into tender, flaky squares. Serve warm or at room temperature for a comforting, aromatic experience.