Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. Stain with a very small holed strainer and push as much liquid out of the spinach mixture as possible. Salt the spinach and mix.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture.
Lay phyllo dough sheet in pan, brush well with olive oil, and repeat this for 6 layers. Make sure to have at least 2 sheets thick that come up on each side of the pan. Then spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 6 sheets of phyllo dough, brushing each very well with olive oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.