We knead the flour (not all of it, we have to leave enough for the rolling out) with the vinegar, one small cup oil and the lukewarm water till we get a soft pliable dough.

We melt the butter and mix it with the oil in a small pot.

We form a long roll with the dough and using a knife we cut it into 16 pieces (as equal as possible).

We take each of the 16 pieces and we roll it out big enough to cover a food plate. To make the process easier we sprinkle our working surface with a bit of  flour and niseste.

The first phyllo we roll out, we put on a plate covered with plastic wrap and brush its top with the mixture of oil - butter.

On top of that we put the second phyllo which we also brush with the oil - butter and keep on with the third, fourth, all brushed. This way we make a four-layered arrangement. We cover it with plastic wrap and put in in the fridge.

We make 4 similar plates. Each plate has four phylla and we leave it in the fridge for about an hour. 

Each plate provides us with one phyllo for our pie.

We take the first plate from the fridge and roll the phyllo out till very thin. We place it in an oiled baking pan and  brush it with oil.

We repeat the process with the second one, place on the first phyllo and add the filling on top.

The third one will be rolled out, placed on the top of the filling, oiled and the last one will be oiled more thoroughly than the previous ones and placed on the top as the last phyllo.

We score the top and bake for 1 hour at 200 degrees.