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Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x12 inch baking pan, or try using a large flat baking sheet for a larger, thinner spanokopita. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp and water evaporated, about 5-10 minutes. Remove from heat and set aside to cool. In a medium bowl, mix together eggs, ricotta, dill and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with butter or olive oil. Lay another sheet of phyllo dough on top, brush with butter, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. You can double up phyllo sheets, or use fewer as you like. If handy, lightly sprinkle black sesame seeds on top. Bake in preheated oven for 50-60 minutes, until golden brown. Cut into squares and serve while hot.
