How to cook
Sift the flour and pour it into a wide tray, make a well in the middle, add the salt, oil, vinegar, pour in the water slowly while kneading (if needed pour in more). Knead a medium soft dough (slightly firmer than for loaves).
Divide up the dough into 4 parts, smear them with oil and leave to rest for 30 min.
Take 1 ball, roll it out lightly with a rolling pin. Sprinkle a little flour if needed and roll it out with the rolling pin as thinly as possible. Then take the oval, put it onto a table laid out with an old sheet or cover, pull the edges of the phyllo pastry along the entire diameter. Keep pulling to make it as thin as newspaper.
With a knife, cut off the thick edges of the oval and leave them aside. Sprinkle with oil and crumbled feta cheese. Grab the edges of the cover and roll it up into a roll.
Arrange the roll in a spiral in the middle of the tray. Repeat for all of the balls of dough. Sprinkle the spiral phyllo pastry generously with oil, bake at 356°F (180 °C) for 40 min.
Once ready and if it seems too oily, tilt the tray slightly to pour out the excess oil.
This phyllo pastry is one of my most cherished memories of childhood, as well as of my dear grandma, who was an unbelievable master when it came to these kinds of phyllo pastries.