Spanakopita With Homemade Phyllo

Add the spinach and coarse sea salt to a large bowl.

Rub and massage the spinach until it decreases by half in volume. Set aside.

Combine flour, salt, vinegar, and olive oil in a bowl. Gradually add the water until you have a soft bread-like dough.

Knead for 5 minutes. Then shape into a round ball.

Cover the bowl with a dampened tea towel and set aside to rest for at least 30 minutes.

Heat a good splash of olive oil in a frying pan over moderate heat.

Saute onion, leek, and white parts of the spring onions until soft and translucent.

Add the green parts of the spring onion and cook for 1-2 minutes more. Remove from the heat and set aside to cool for a few minutes.

Squeeze the spinach. Take a handful of the spinach and squeeze it in your fists to remove as much of its water as possible. Add the squeezed spinach to a large bowl.

Add the sauteed onions and leeks, dill, spearmint, 2 tablespoons extra virgin olive oil, and freshly ground pepper. Stir to combine.If using feta cheese, mix it in as well at this point.

Preheat oven to 180°C / 350°F.

Combine 80 grams of flour with 80 grams of cornstarch in a bowl and set aside.

Place the dough on a clean working surface (ideally a wooden one). Knead and shape into a cord.

Cut the dough into 10 equal pieces. Shape each piece into a round ball.

Dust the working surface with the flour and cornstarch mixture (whenever I mention dust with flour, it's this mixture we're using).

Take a dough ball, place it on the working surface, and dust it with flour. With a rolling pin, roll open into a 10 cm round disk.

Repeat this process for all the dough balls. Then place them on a floured pan with flour in between them so they won't stick together. Cover the pan with the dampened tea towel and rest for 10 minutes.

Take one small phyllo and roll it open big enough to cover the bottom and walls of a 31 cm (12-inch) round pan.

HOW TO ROLL: To roll the phyllo, always dust both the surface and the top of the dough with flour. Otherwise, the dough will be sticking. Roll towards every direction and flip the dough now and then. To do this roll it around the rolling pin and unroll it on its other side.

Brush the pan generously with extra virgin olive oil.

Roll the phyllo around the rolling pin and then unroll it over the pan.

Brush with oil and then add two more phyllos the same way. Brushing each layer generously with oil.

Add ⅓ of the filling.

Roll another phyllo, this time just big enough to fit inside the pan. Brush with oil.

Add ⅔ of the filling.

Add another phyllo just like the last one.

Add the remaining filling.

Make 5 more phyllos for the top = 3 phyllo at the bottom, 2 in between, 5 on top =10 in total.

Ruffle the top 5 phyllos as you add them to the pan to give the pie a crispier texture.

Overlap the edges of the bottom phyllos over the top to create a nice pie edging. If there's excess phyllo, trim it with a knife.

Cut and divide the pie into 16 pieces without cutting the bottom phyllo.

Bake at a mid-low rack for about an hour or an hour and 10 minutes until honey brown on top and very crispy.

Rest out of the oven for at least 30 minutes. Then cut and enjoy!