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On a cutting board, using a sharp knife, finely chop the onion, leek, and fresh spring onions.
Place a skillet on high heat to warm up well and add the olive oil.
Sauté the onion with the leek and fresh spring onions until they soften, sprinkling with salt and freshly ground pepper.
Add the spinach in batches and continue sautéing until the spinach wilts well. Once ready, place it in a colander inside a large bowl to drain and cool.
Once the spinach is drained and cooled, transfer it to a large bowl and add the herbs, parsley, dill, fennel, sorrel, coarsely crumbled Lemnos basket cheese, eggs, salt, and freshly ground pepper, and mix well and carefully.
In a rectangular non-stick baking pan (approximately 35×30 cm), lay down 4 country-style filo sheets, oiling each one separately.
Spread the spinach filling evenly over the surface of the dish and cover with the remaining country-style filo sheets, oiling each one separately again.
Lightly score the top filo sheets and bake in a preheated oven at 190°C with top and bottom heat for 45-50 minutes.
Once the spinach pie is ready, remove it from the oven and let it cool slightly before cutting.
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