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["INSTRUCTIONS for phyllo dough", "In a big bowl put the half flour, salt, olive oil, vinegar and the half of warm water.
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Stir until forms soft dough, then knead and add little by little the remaining flour and water.
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The dough should be silky, pliant, and smooth.
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Cover and let it rest at room temperature at least 30 minutes before using.
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Divide the dough into 9 or 6 equal parts.
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Using a rolling pin make the phyllo sheets and use each one immediately.", "INSTRUCTIONS for filling", "Clean vegetables very well.
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Chop them.", "Grab a small amount of spinach put it in a strainer and rub the leaves to wilt.
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Continue until you finish the spinach. Press firmly spinach to drain any remaining liquids and let it sit for 30 minutes in the strainer.", "However, for our convenience:
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Steam the spinach, put it in a strainer press it and let it drain very well.", "In a shallow wide saucepan saute chopped onion, leeks and scallions with 1/2 cup olive oil over medium/ high heat.", "Add spinach and continue saute.
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Reduce heat to low/medium and cook for 15 minutes.", "Add chopped dill, salt (watch out, because we've already seasoned the spinach, may not needed more salt), pepper and nutmeg and cook for additional 5 minutes.", "Remove from heat and let it cool.
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Add eggs and stir.
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Add crumbled feta cheese and stir again.", "Preheat the oven to 350u00b0 F.", "Oil a baking pan and lay 3 phyllo sheets brushing with olive oil (about a tablespoon) each one.", "Spread the half of filling.", "Lay other 3 phyllo sheets brushing them too.", "Spread the remaining filling.", "Lay the last 3 phyllo sheets always brushing each one with olive oil *.", "Cut the pie into pieces.
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Bake for about an hour until it becomes golden.", "* We also can use 2+2+2 phyllo sheets or 3 sheets to the bottom and 3 on top."]
