FOR THE PHYLLO DOUGH:
- 3 cups/375 grams all-purpose flour
- 1 teaspoon kosher salt
- ¼ cup olive oil
- 1 ½ tablespoons white wine vinegar
- Cornstarch or rice flour, for dusting
FOR THE FILLING:
- 8 ounces/450 grams spinach or mustard greens, or a combination of cooking greens
- 1 cup/30 grams chopped parsley
- ½ cup/15 grams finely chopped fresh dill
- 1 teaspoon dried Greek oregano
- Salt and pepper
- Maras pepper or crushed red pepper
- 1 cup/120 grams crumbled feta cheese
- Olive oil, for brushing
Make the phyllo dough:
combine flour and salt in the work bowl of a stand mixer fitted with dough hook. Add olive oil, vinegar and 1/2 cup cold water. Mix at medium speed for about 5 minutes to obtain a smooth soft dough. If the dough seems dry, add up to 3 tablespoons more water. Wrap in plastic film and let rest for 15 minutes.
Meanwhile, make the filling:
Blanch greens in salted boiling water for 30 seconds. Drain, rinse with cool water, squeeze dry and chop fine. In a small bowl, put chopped greens, parsley, dill, oregano, black pepper to taste, a pinch of crushed Chile and feta. Mix with a fork to combine.
Give dough a quick knead and divide into 6 pieces. Dust dough with cornstarch or rice flour, then roll each piece of dough as thinly as possible, stretching gradually to a diameter of 16 inches. Alternatively, roll dough to the thinnest possible setting of a pasta machine. Cut each circle in half and dust pieces with cornstarch or rice flour and stack off to the side. Alternatively, roll dough to the thinnest possible setting of a pasta machine and make smaller pies.
Assemble the pies:
Put a ridged stovetop grill or cast-iron skillet over medium-high heat. For each pie, lay one sheet phyllo on work surface and brush with olive oil. Cover half the sheet lightly with filling, using 3 to 4 tablespoons of mixture per pie. Fold over the other side and press down to seal pie. It will be a rough, very flat triangle shape.
Brush both exterior sides with olive oil, carefully lay pie on the grill and cook for 3 to 4 minutes, until golden and crisp (reduce heat as necessary). Flip pie and cook the other side for 3 to 4 minutes, until golden and crisp. Remove and serve warm, cut into smaller pieces if desired. Continue to make pies with remaining ingredients.