Preheat the oven to 180 ° C. Brown the chopped onion (the white) in a little oil for 5 minutes. Wash then sauté the spinach in a frying pan or frying pan with the onion and mix for a few minutes until they "fall" and lose a little water. Drain and cut with a knife.
Crumble the feta, parmesan cheese in a salad bowl then add the spinach, the chopped herbs (including the green of the new onion), the new onion and mix. Stir in eggs, salt and pepper.
Brush a pan lacking in olive oil (I used two 18 cm molds, otherwise we can opt for a rectangular mold about 30 cm long). Place a sheet of filo pastry (if the mold is small, cut it in half) and brush with olive oil. Keep the rest of the leaves well covered as they dry quickly. Do the same with 8 other sheets (they will protrude from the mold, this is normal).
Then spread the stuffing and cover with the rest of the sheets of filo pastry, placed one by one and brushed each time with olive oil. Fold the edges of the dough out on the pie, brush with more oil.
Bake in the oven for about 40 minutes. The dough should brown and become crisp. Barely cool, then gently turn out and serve with a salad.
