Dice the onion and spring onion into small chunks, add it to a pot with olive oil, and sauté for 2 minutes over medium heat.

Cut the bell peppers into small pieces and grate the carrot, add them both to the pot and let everything sauté for 8 more minutes.

Then, add the bulgur wheat to the pot and cook for an additional 2 minutes.

Lastly, add the vegetable broth, grated tomato, dill, parsley, salt, and pepper and let them simmer for 10 minutes over a low heat (regularly check if more water is needed).

Take the pot off of the stove, and pour its contents into a bowl. Let it sit for 10 minutes so it can cool down.

Whisk the eggs, then crumble the feta cheese. Add everything to the bowl and mix well until combined.

Next, take a deep baking tray and brush it with olive oil including the sides.

Place 4 sheets of filo pastry in the baking tray, making sure to brush each sheet with oil. Let the sides of the pastry overhang.

Pour the vegetable and bulgur filling over the filo pastry and spread it out evenly to create a thick layer.

Fold the excess filo dough inwards and once again brush it with olive oil.

Set the remaining 4 sheets of filo pastry on top, making sure each one is brushed with olive oil.

Tuck in the overhanging filo sheets and brush the exposed edges with olive oil.

Cut the pie into however many pieces you want and bake in a preheated oven at 180ºC (350ºF) for 40 minutes, or until the filo pastry turns golden brown.