Heat 2 tablespoons of olive oil in a skillet over medium heat. Add chopped onion and green onions, sautéing for about 3–4 minutes until they are translucent and tender.

Add minced garlic, cooking for an additional minute until aromatic.

Stir in fresh spinach, cooking until just wilted (about 2–3 minutes for fresh, 5 minutes for frozen).

Transfer the mixture to a large bowl and let it cool slightly.

In the same bowl, mix in chopped parsley, fresh dill, optional mint, crumbled feta cheese, and beaten eggs. Season with salt and pepper, and stir until combined.

Open your phyllo dough, keeping it covered with a damp towel. Preheat your oven to 375°F (190°C).

Butter a baking dish and layer 8-10 sheets of phyllo, brushing each with melted butter.

Spread the spinach and feta filling evenly across the phyllo and layer more sheets on top, repeating the buttering.

Score the top layer with a sharp knife and bake for about 40–50 minutes, until golden brown.

For rolls, take 2 sheets of phyllo, brush with butter, and place a spoonful of filling at one end. Roll tightly and pinch to seal.

Bake the rolls for 20–25 minutes until golden.

For bites, cut phyllo into strips, place filling, fold and pinch to seal, then brush with butter and bake for 15–20 minutes.