Preheat your oven to 300°F (150°C).

In a bowl, toss the raw pumpkin seeds with olive oil until evenly coated. You can add a pinch of salt at this stage or other spices of your preference (garlic powder, paprika, cayenne pepper, or cumin)

Spread the pumpkin seeds in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Make sure they're not crowded to ensure even roasting.

Place the baking sheet in the preheated oven and roast the pumpkin seeds for about 15-20 minutes, stirring occasionally, until they are golden brown and crispy. Keep an eye on them to prevent burning.

Once roasted, remove the pumpkin seeds from the oven and let them cool completely on the baking sheet. They will continue to crisp up as they cool.

Rinse the dill and spinach, and roughly chop the garlic cloves.

Add the dill, spinach, roasted pumpkin seeds, feta, and garlic to a food processor. Pulse until the mixture is finely chopped.

With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.

Add the lemon juice, salt, and pepper to taste, and pulse a few more times to combine. Adjust seasoning as needed.