In a medium sized bowl, mix the ingredients for the phyllo dough with enough lukewarm water to avoid too soft dough. Knead the dough very well, cover and let sit in the refrigerator for half an hour. Next prepare the filling: wash and clean the spinach and mix onion, parsley and dill in a blender, adding a little olive oil. Pour the mixture into a pan with a little oil, saut? at medium heat for about five minutes and add the spinach. Season as desired and stir for five more minutes. Remove the pan from the stove and strain the spinach. In a bowl cut the feta cheese into small pieces. In another bowl beat the egg seasoning and add to the feta cheese. Add the feta mixture to the spinach and stir until well blended. Make phyllo layer by separating the dough into two parts the bottom layer (2/3 of the dough) and the top layer (1/3 of the dough). Roll out the two layers and place bottom layer in oiled pan (dough covers sides of baking dish). Add the filling, pouring evenly. Cover with the remaining layer of dough and join the two layers by folding their edges inwards. Brush the top with olive oil and make small holes on the surface with a fork so that the pie does not rise.