Crispy Leek & Feta Pie with Homemade Phyllo

Method

1. Make the phyllo dough: In a large bowl, mix the flour and salt. Add 4 tablespoons olive oil, the vinegar, and the lukewarm water. Knead by hand or with a stand mixer (dough hook) for 5–10 minutes until smooth and soft. The dough should be moist but not sticky.
2. Shape the dough into a ball, dust lightly with flour, and cover with plastic wrap. Let it rest at room temperature for 30 minutes.
3. Meanwhile, prepare the filling: Heat 6 tablespoons olive oil in a large skillet over medium heat. Add the leeks and a pinch of salt. Cook, stirring, until softened and lightly golden, about 8–10 minutes. Remove from heat and stir in the remaining 2 tablespoons olive oil.
4. Sprinkle the flour over the leeks and stir well. Pour in the warm milk, return to the heat, and cook, stirring constantly, until the mixture thickens into a creamy sauce. Remove from heat and let cool slightly.
5. Stir in the crumbled feta, grated Kefalotyri (or other hard cheese), parsley, and beaten egg. Season with freshly ground pepper. Set aside.
6. Preheat the oven to 400°F / 390°F. Divide the rested dough into 5 equal pieces and shape each into a ball. Cover with a damp tea towel to prevent drying.
7. On a lightly floured surface, roll one ball into a thin round about 40 cm in diameter, dusting with flour as needed. Repeat with the remaining balls, keeping the rolled ones covered.
8. Brush a 30 cm (12-inch) round baking pan generously with olive oil. Place one phyllo in the pan, letting the edges hang over the sides. Brush with olive oil. Repeat with two more phyllo sheets, brushing each with oil.
9. Spread the filling evenly over the phyllo in the pan. Roll the remaining two phyllo sheets to about the same size as the pan (trim if needed) and place them on top, brushing each with olive oil.
10. Fold the overhanging edges of the bottom phyllo sheets over the top to create a rustic rim. Brush the rim well with olive oil. Score the top phyllo into 8 wedges with a sharp knife, cutting only through the top layers.
11. Bake for about 1 hour, until the phyllo is deep golden brown and crisp. Shake the pan gently; the pie should slide freely. Let cool on a wire rack for at least 30 minutes before slicing. Run a knife through the scored lines to release steam.
12. Serve warm or at room temperature. Store leftovers in the refrigerator for up to 3–4 days.