In a large bowl place green onions, Swiss chard, and spinach. Sprinkle with kosher salt. After greens begin to wilt, squeeze out as much liquid from the greens as possible. Drain. Rinse to remove excess salt and drain completely, continuing to squeeze out excess liquid. Place drained greens back into a large bowl, add parsley and dill and drizzle with olive oil. Toss. Add feta, cream cheese, cottage cheese, and farina and toss. Taste for saltiness and add salt and pepper to taste. Add eggs and mix well. In two 9x13 pans or one 10x15 pan, layer 10 sheets of phyllo dough. Top with 10-12 more phyllo sheets, polishing each sheet with olive oil and a pastry brush. Score top sheets and bake for 20-30 minutes more. Cool slightly. Cut through all layers ans serve.
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