Heat a large skillet over medium heat and add olive oil. Sauté finely chopped onion and green onions for 3-4 minutes until translucent. Add minced garlic and cook for another minute. Then, add fresh spinach and cook until wilted, about 3-5 minutes. Allow filling to cool slightly.

In a large mixing bowl, combine the cooled spinach mixture with parsley, dill, and mint if using. Crumble in feta cheese and add beaten eggs. Season generously with salt and pepper to enhance the flavors.

Unroll phyllo dough on a clean surface, covering with a damp towel to prevent drying. Preheat oven to 375°F (190°C).

Brush a baking dish with melted butter or olive oil, layer 8-10 sheets of phyllo, brushing each with butter. Spoon the spinach filling evenly across the dough. Add more phyllo layers on top, tucking in the edges. Score the surface lightly and bake for 40-50 minutes until golden brown.

To make rolls, take one sheet of phyllo, brush with butter, and place 2-3 tablespoons of filling along one edge. Roll phyllo over the filling while tucking in the sides. Repeat until all filling is used. Place rolls on a baking sheet and bake at 375°F for 20-25 minutes.

For bites, cut phyllo into strips and place a spoonful of filling at one end. Fold into a triangle and continue folding until the end is reached. Brush tops with melted butter, arrange on a baking sheet, and bake at 375°F for 15-20 minutes.

Once baked, remove from oven and let cool for about 10 minutes before serving.