Preheat your oven to 350 degrees F.

Heat olive oil in a skillet over medium-high heat. Add garlic and onion, and cook for 3 to 5 minutes until the onion is softened.

In a large bowl, combine sautéed garlic and onion with parsley, eggs, feta, mint, dill, salt, pepper, and nutmeg. Stir until well mixed.

Squeeze any remaining moisture from the spinach and incorporate it into the bowl. Mix thoroughly.

Unfold filo sheets and set them on a damp cloth to prevent drying. Place a second damp cloth over the top.

Grease a deep-dish pie plate with cooking spray or butter.

Add two sheets of filo into the pie plate, pressing down gently. Brush with melted butter. Repeat with another sheet at a 45-degree angle, brushing with butter each time until four sheets remain for the top.

Spread the spinach mixture evenly into the filo shell.

Offset the last four sheets similarly, brushing each one with butter. Gently fold the edges of the pie up to create a ruffled edge and brush with any leftover butter.

Place in the preheated oven and bake for 1 hour and 10 minutes or until the crust is a deep golden brown and the center registers 165 degrees F.

Allow the pie to cool for 20 minutes before slicing into wedges.