In a large bowl, mix the spinach, leeks, spring onions, salt and pepper. Rub with the hands for a minute to lose their liquids. Empty the liquids and squeeze the herbs well. Set aside for 30 minutes. Add the feta cheese, the eggs, the dill and the olive oil and mix all together. Preheat the oven to 180 C. Brush a round baking pan with two tablespoons of olive oil and roll out the phyllo dough to the largest diameter making sure the edges cover the side of the pan. Spread the filling evenly and cover with a second phyllo sheet. Join the edges from the inside making a crust. Brush the top with the remaining olive oil and using a sharp knife carve the top of the pie, without reaching the bottom, in squares or diamond shapes. Sprinkle a few drops of water on top.