In a medium bowl, whisk together the eggs, yogurt and olive oil. Put it aside.

In another bowl, combine spinach, dill, parsley, green onions, cheeses, olive oil, salt and pepper. Put it aside.

Cut the phyllo sheets so that they fit in your baking pan. 

Cover them with a damp kitchen towel. Keep the remaining filo sheets under it every time you take one. This will prevent the sheets from drying out.

Line the first phyllo sheet in a greased pan. Using a brush, spread 2-3 tablespoon yogurt mixture on it. Fold the edges to the center. It doesn't have to look perfect.

Place the second phyllo sheet in the same way. Brush with the mixture. Repeat this for 6 phyllo sheets in total.

Spread the filling evenly on the top of the 6th phyllo sheet.

Place the 7th phyllo sheet over the filling, brush with the mixture. Fold the edges and repeat these steps for the remaining sheets.

Finally, pour the rest of the egg and yogurt mixture on the top and spread it evenly. If you think it is too much for your baking pan, use half of it. 

Slice the borek in squares and sprinkle nigella seeds or sesame seeds over it.

Bake it for 35-40 minutes or until golden.

Remove it from the oven and let it cool for 10-15 min.