Chop spring onions and garlic. Remove leafy greens from stems and roughly chop. 

Heat large skillet over medium heat. Add onions and garlic to pan, cooking for approx 1 min and then adding 1/4 cup of water to steam veggies. Cook another 3 minutes, then add leafy greens to pan in batches, adding 1/4 cup water each time to help cook greens down. Keep repeating process until all greens are in the pan (mine took about 3 batches).

When greens are cooked down and wilted, take pan off heat and set aside to cool while you prepare the phyllo dough.

Preheat oven to 350 degrees. Grease a 9x9 or 8x10 inch pan. Gently place 1 sheet of phyllo dough in the pan and press down to fill in. Spray liberally with olive oil spray until the entire sheet is coated and top with another sheet. Repeat until you have 4 sheets on top of one another. If the sheets break a little, it's ok. Cover unused phyllo dough with a damp kitchen towel or paper towel so it doesn't dry out.

Place greens in a food processor. Add cheeses, salt, eggs, dill and lemon juice. Cover vent lid with a paper towel if the mixture is still hot so that it can release steam while processing. Blend all ingredients together until everything is mixed throughout. 

Pour mix into phyllo dough pan. Fold the extra end of phyllo dough over the mixture. Take 2 more sheets of phyllo dough and cut each in half. Layer them one by one in the pan, spraying each with olive oil spray in between layering. Spray the top as well. 

Bake for 30-40 minutes or until top is golden brown. Serve warm.