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In a large dutch oven or pot, heat olive oil over medium heat. Saute leek and onion until softened and fully translucent.
Add the garlic and scallions and stir for 2 more minutes.
Add artichokes, season with salt + pepper, and cook until everything is softened.
Add spinach in batches, cover and cook until wilted.
Set spinach mixture aside to cool down.
Squeeze out all the liquid from the spinach mixture.
Combine dried spinach with dill, feta, mozzarella, spices, lemon zest, and eggs.
Preheat oven to 350 F.
Layer phyllo sheets in a pan with butter, spinach mixture, and mozzarella cheese.
Repeat layering phyllo sheets and butter on top.
Fold sides of phyllo, brush with butter, sprinkle with sesame seeds and sea salt.
Bake for 50-60 minutes until golden brown.
Let cool, slice, and serve with olive oil and lemon.
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