Spinach pie with feta cheese

Ingredients for the dough phyllo	Method
4 cups good quality wheat flour (you may need a little more flour)    salt   1 cup water   2 kg. In vinegar   3 tbsp butter sheep	In a bowl add flour, salt, butter, vinegar, water, and mix with your hands. Once it's ready, cover the dough, with a towel and set it aside to rest. This quantity gives us 4 dough sheets

Ingredients for the stuffing

Method

1 kg of spinach   1 bunch dill, chopped   1 bunch chopped Myronia   4 spring onions, chopped   4 eggs   Butter for the leaves   250g grated feta cheese    fresh pepper    Olive oil for leaves    1 egg lightly beaten with a little water

In a bowl, add the spinach, coarse salt and rub with your hand to take of the juices of the spinach.  Add the eggs, and all the herbs. Mix well and add freshly ground pepper at the end. Grease a baking pan, lay one dough sheet, brush it with olive oil and place another on top of it. Place the filling and add the grated feta cheese. Close the pie with a dough sheet. Grease it with olive-oil and place the last sheet on top of it. Use a brush to coat the last sheet with egg. Bake the pie for 40 minutes at 180 degrees, in preheated oven

 Accompany your pie with yoghurt or sour milk