In a bowl, combine the flour, sugar, salt, olive oil, and vinegar. Start kneading without adding the water at first, just to mix the ingredients. Gradually add the water until the dough comes together and becomes smooth and pliable. If needed, add a little more water. If the dough sticks to your hands, sprinkle a little flour on your hands until it comes off. Let the dough rest on your counter while you prepare the filling.

If you don't know how to roll out phyllo dough, you can use store-bought country-style phyllo dough for pies, which works just as well.

For the filling: In a pot, add enough olive oil to cover the bottom. Once it starts to heat up, add the green onions, leek, dill, parsley, garlic, bouillon cubes, and black pepper. Cook until the vegetables soften. Wash and squeeze the spinach very well to remove excess water, then gradually add it to the pot, stirring constantly, until it wilts. Once ready, remove from heat.

Add the eggs one at a time, mixing them into the filling. Crumble the feta cheese into the mixture with your hands, then add the tablespoon of rice to absorb any extra moisture.

Next, start rolling out the dough on your table or a smooth surface dusted with flour. Cut about half of the dough and use a rolling pin to roll it out to the size of your baking pan. Brush the pan with olive oil, place the rolled-out dough in the pan, brush it with olive oil, and add the filling. Roll out the second half of the dough the same way and place it over the filling, making sure it covers the edges all around.