Filo, truly country style

Put all the flour in a large bowl making a small mound with a well in the middle. Put the salt, olive oil and vinegar in the well and knead.

In the beginning the dough appears to be crumbly like that for a tart but by adding water gradually it gets incorporated and ends up like a relatively pliable dough.

After you form it into a ball, divide it into 6 smaller ones and leave them for half an hour in the bowl to rest (using this time to prepare whichever filling you plan to).

Roll out each ball into a thin sheet and start your pie.

Preferably, place 3 sheets at the bottom, 1 in the middle and 2 to cover it.

Place all the sheets in the oiled baking tray, creased, except the top one. Brush each one with oil.