Filo or phyllo is a very thin unleavened dough used for making pastries or pies.
What you need:
A round wooden board
1 long thin wooden rolling pin
A powder sieve
All Purpose Flour 180 grams + extra
Vinegar - 2 tsp
Oil - 1 tsp
Hot Water as needed
For the filling:
2kg fresh spinach
5-6 spring onions, thinly chopped
1 teacup dill, thinly chopped
400gr Feta cheese
Take flour, oil, vinegar in a bowl. Mix well.
Pour in hot water and knead it to a firm dough. The average rule is 1 cup water every 6 cups flour.
Turn the dough out onto the lightly floured board. Keep extra flour nearby to use on hands and the work surface. Knead with warm water to have a better texture to your dough.
Because the dough is dense, use the heels of your hands to start kneading. Homemade phyllo needs to be kneaded for about 15-20 minutes. The finished dough will be smooth and dense, and won't stick to hands. Using the rolling pin, roll it into a disc shape. As soon as the sheet of filo is the perfect thinness dust it with flour, fold it and set apart after having dusted the upper side in order to prevent it from drying.
Stuff only half of the surface and roll the other half on top. Place it in a plate which is dusted heavily with flour.
Cook at 180 Celsius for about one hour until the crust is golden brown.