Well I have to say that I put too much salt... I put salt twice, that’s why! My advice: be focused! Also, my first trial to make phyllo out of brown flour was unsuccessful. I tried to be innovative and keep the cooking healthy…unfortunately, that brown flour could not be kneaded! I used it to make bread instead.
Ingredients for the phyllo (2 pieces of phyllo): 400gr of all purpose flour, 1tbsp of olive oil, 1 tbsp of vinegar, a pinch of salt, warm water added gradually till the dough is uniform. Also, some extra flour to use for rolling out the phyllo and some olive oil for the tray and to spread over the pie. The above quantities of flour, made a little more phyllo than the quantity I used, so I made small balls with the extra dough and put in the fridge for the future. Alternatively, you can put extra phyllos in you pie
Ingredients for the filling: seasonal greens: a bunch of chervil, a bunch of Mediterranean hartwort, a bunch of rumex, 1/2 kgr of spinach, 1 leek, 4 spring onions, 1 1/2 tbsp of rice used for risotto, 1 tbsp of stock powder, 3 tbsp of olive oil, salt and pepper. My greens weighted altogether about 1.5-2 kgr. Also the best recipe of spinach pie contains feta cheese and at least one egg in the filling. But I am fasting, so I didn't put any of these ingredients
Clean all your vegetables (spinach, chervil, hartwort, rumex) very well, wash them and cut them in big pieces. Do the same thing with the leeks and spring onions and cut them in slices.
In a deep pot sauté the leeks and spring onions in olive oil in medium fire. Gradually add the vegetables and let them wither. Add the rice, the stock powder, salt and pepper and let the rice absorb the liquids for 10-15’ while stirring. Once ready, put in the fridge, as you want the mixture to be cold when spreading on your phyllo.
On to the preparation of the phyllo: in a deep bowl, put the flour, add the salt and mix so that it goes everywhere, add the olive oil, the vinegar, and little by little the water while slowly kneading. Once the dough is ready, carefully roll out two phyllos. Alternatively roll out 3 plyllos (as you might have excess dough) and put the extra phyllo in between the filling. So on an oily tray, spread the one phyllo (make it a bit large so that it covers the edges), then half the mixture, then the extra phyllo and the remaining mixture. Spread the 3rd phyllo on top and carefully fold the edges all around the tray so that you seal the mixture. Spread a little oil on top of the phyllo. Put in a pre-heated oven for at least 1 hr in 180C. Check that the bottom phyllo is ready before taking out of the oven.