Spanakopita with Homemade Phyllo

Ingredients

• 2 cups All-purpose flour
• 6 tablespoons Olive oil
• 10 ounces Fresh spinach
• 6 ounces Feta cheese
• 4 stalks Green onions
• 2 tablespoons Fresh dill
• 2 large Eggs
• 1 teaspoon Salt
• 1 teaspoon White vinegar(optional)
• 1/2 cup Warm water

Instructions

1. 1

   Make the phyllo dough: combine flour, salt, 2 tablespoons olive oil, vinegar, and warm water. Knead 10 minutes until smooth, cover, and rest 30 minutes.

2. 2

   Meanwhile, sauté chopped green onions in 1 tablespoon olive oil, add spinach, and cook until wilted. Drain well, cool, then mix with crumbled feta, dill, and beaten eggs.

3. 3

   Divide dough into 8 balls. Roll each thin, then hand-stretch each piece until nearly translucent, brushing with remaining olive oil.

4. 4

   Layer 4 phyllo sheets in a greased 8x8 pan, oiling between layers. Spread spinach-feta filling evenly over top.

5. 5

   Cover with remaining 4 stretched phyllo sheets, oiling each layer, and tuck edges in. Score the top into squares.

6. 6

   Bake at 350°F (175°C) for 45 minutes until deep golden. Cool 15 minutes before slicing and serving.