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1
Make the filling: Wash and drain the spinach and put it in a large stockpot over medium-high heat. Cook for 3 to 5 minutes, stirring frequently, until just wilted. Drain and cool. Then squeeze the spinach by hand until it is very dry. Separate the leaves and set aside.
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2
Put the olive oil, butter, and onions in a large saute pan over medium-high heat. Cook, stirring occasionally, until the onions are lightly golden. Add the spinach and cook for another minute or two. Remove the heat and stir in the 2 eggs and the feta. Season with salt and pepper to taste, return to the heat, and cook for about 2 minutes, stirring constantly, until the eggs are very softly scrambled. Set the filling aside.
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3
Preheat the oven to 400 degrees F. Mix the melted butter with the milk and 1 egg in a small bowl. Grease a 9-inch round and 1-inch deep pie plate with a little melted butter.
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4
Place 1 sheet of phyllo across the pie plate, leaving half the sheet hanging over the edge. Keep the remaining sheets of phyllo covered with plastic wrap or kitchen towel. Brush the portion of the first sheet that is in the pie plate with milk mixture and fold the overhanging half over it; if any part of the sheet still hangs over the edge, either leave it there or trim it. Brush again with the milk mixture. Repeat the process with 4 more sheets of phyllo.
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5
Spread the filling over the pastry. Cover with the remaining phyllo sheets, brushing each layer with milk mixture and folding the overhangs over. Pour any remaining milk mixture over the top and cut the pie, all the way to the bottom, into 4 squares.
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6
Bake for 25 to 35 minutes, until golden all over. Serve hot or warm.
