In a large skillet, heat 30 ml of olive oil over medium heat. Add the chopped leek and sauté until softened and translucent, about 5-7 minutes. Do not brown.

Add the thoroughly squeezed dry spinach to the skillet with the leeks. Cook, stirring occasionally, for about 5 minutes to evaporate any remaining moisture.

Stir in the fresh dill, parsley, mint, nutmeg, and sugar. Cook for another 2-3 minutes until the herbs are fragrant. Remove from heat and let the mixture cool completely.

In a medium bowl, combine the cooled spinach mixture with the crumbled feta cheese and the lightly beaten eggs. Mix well to ensure all ingredients are evenly distributed.

Prepare your phyllo sheets by keeping them covered with a clean, damp kitchen towel to prevent drying. Gently unroll them.

Lay one sheet of phyllo on a clean work surface. Lightly brush the entire surface with olive oil. Place another sheet on top and brush with olive oil. Repeat this process until you have a stack of 6 oiled phyllo sheets.

Spread half of the spinach and feta filling evenly over the layered phyllo, leaving a small border around the edges.

Repeat steps 6 and 7 with the remaining 6 phyllo sheets and the remaining filling, creating a top layer.

Carefully fold the exposed edges of the phyllo inwards to create a neat border, or gently tuck them. Then, using a sharp knife, score the top layer of phyllo into desired portions (e.g., triangles or squares), cutting only through the top layers.

Transfer the phyllo creation to a baking sheet lined with parchment paper. Brush the top generously with the remaining olive oil.

Bake in a preheated oven at 191 °C (190 °C) for 25-30 minutes, or until the phyllo is golden brown and crisp.

Let cool slightly before cutting completely along the scored lines. Serve warm.