Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Chop the green onions into fine rings, remove the spinach stalks if too large (I don't usually do it when using baby spinach), and chop it roughly. Place them in a large bowl, crumble the feta and grate the Parmesan on top, add the parsley and dill and some salt and pepper. Set aside.

Beat the eggs in another bowl. Add the yogurt and the olive oil and stir well. Set aside.

Brush a baking tray (35x40 cm/ 14x16 inch) with olive oil. Add the first phyllo sheet so that the sides of the sheet are overhanging. Brush the part of the sheet covering the baking tray with some of the egg yogurt mixture. Carefully tear the overhanging phyllo parts and place them over the brushed sheet of phyllo. Brush with yogurt mixture as well.

Repeat with the second phyllo sheet. After brushing it with yogurt mixture, add the filling and level well.

Place the third phyllo sheet on top, brush, and cover with the overhanging phyllo parts. Repeat with the last phyllo sheet. Brush with the remaining egg yogurt mixture. Cut the pie into squares now. Sprinkle the nigella seeds on top.

Bake for about 40 minutes or until golden. Cover with a towel and let cool slightly. It can be served warm or at room temperature.