Ingredients: (For a medium round tray)
450gr flour (+ extra for dusting each phyllo sheet)
50ml extra virgin olive oil ( + extra for oiling each phyllo sheet)
1 Tbsp vinegar
1 tsp salt
1/2 tsp sugar
For the filling
600-800gr fresh spinach leaves, cut coarsley
10 spring onions cut finely
300gr Feta Cheese
Salt & Pepper
Add the flour into a bowl and open a little well in the middle. Add the wet ingredients inside. Mic and start forming into a nice soft dough. If ita sticky, add 1Tbsp of flour at a time and knead until ready! Set it aside, covered.
Saute the onion in some olive oil and slowly add in the spinach in batches and keep mixing on high heat. Once most of the water the spinach released has evaporated, set the spinach out on a plate and let it cool.
In another bowl, grate the feta cheese and add the eggs, salt & pepper. Add the spinach and mix. Set it aside and start making your phyllo.
Separate the dough evenly into 6 pieces.
Flour a clean surface and with the help of a long rolling pin start opening the dough into a very thin round sheet. Its important to scatter flour every now and then so that it doesnt break apart.
Grease the tray generously with olive oil and places the first phyllo sheet making sure it touches all the sides. Its ok if its bigger, your going to fold in the sides at the end!
Grease the phyllo sheet again on top with the help of a silicone brush and repeat once more so that there are 3 layers.
Add the filling and repeat with the last 3 layers of phyllo but this time make the sheets a little smaller so that they just cover the surface.
Scrunch them up also to make them even crispier when baked! Dont forget to generously grease each phyllo sheet!
With a sharp knife, mark out the pieces (dont go all the way to the filling)
Bake in a preheated oven at 190°C for 45 minutes! Serve warm with a dollop of Greek Yogurt! TRUST me! Its amazing!!!