SIFT the flour into a bowl or mixer and add the salt, the vinegar and the oil.

Then we put the water SLOW and not all at once. we need a dough that is soft but not sticky.

IF it's too sticky add flour, if it' too hard add water.

Leave the dough to rest FOR AT LEAST 30min

Then seperate it in 4 balls and start to make the plyllo

*the extra oil is to spray the phyllo when you put it into the dish oven, and the flour to "open" the phyllo (put it on your table).

Add whatever filling you like! not wih many liqueds. Also don't forget to spray with oil your oven dish also BEFORE the phyllo.

it's a pastry for "burek" or pies, tupical in Greece.