Preheat the oven at 350 degrees Fahrenheit (180 degrees Celsius)
In a large pan, heat the olive oil and sauté the spring onion until soft for about 5 minutes. Add the chopped leeks and heat stirring until leek wilts and softens for about 15 to 20 minutes. Make sure there are no liquids left.
Empty contents of pan (leek and spring onion) into a large bowl. Add the salt, pepper, dill and feta and blend well.
In a small bowl beat the eggs and add them to the leeks and blend.
Brush a round 10 inch pan with olive oil. Place your first phyllo on the base of the pan making sure it hangs over the pan. Brush with olive oil. Note: If you are using regular store bought phyllo use this method
Spread the leek mixture over the phyllo evenly.
Cover with second phyllo and join both phyllo sheets together twisting round the pan so it forms a border.
Brush the top phyllo with olive oil and score the pie where you will cut the pieces (do not cut all the way through).
Bake for about an hour until crust is golden.
Let it cool and cut in pieces.
Serve warm or at room temperature.
If you are using homemade phyllo, make the dough first. While it is resting (before rolling out) make the filling.