Spanakopita with homemade phyllo

Mix the flour and salt, add the warm water, vinegar and olive oil and knead a few minutes to a smooth, soft, elastic dough that is not sticky.

If dry and crumbly add water a tablespoon at a time; if sticky, knead on a lightly floured surface.

Roll into a log, cut in half and divide into eight portions as equal as possible, rolling each into a ball.

Flour a bowl, put the balls in, cover with plastic wrap and rest 30 to 40 minutes, preferably one to two hours, or overnight in the refrigerator.

Put some spinach, the dill and the scallions in the mixer bowl with the ricotta, black pepper, salt and eggs and mix on medium low, adding the rest of the spinach a little at a time until incorporated.

Crumble in the feta last and mix just until combined, scraping the bottom with a spatula.

Mix the olive oil into the filling.

Roll each ball out on a lightly floured surface, turning as you go, to about 13 to 14 inches round and thin enough to see through; a thicker crust needs only 10 to 12 inches.

Lay four sheets into the pan one at a time with the edges hanging over, drizzling and brushing olive oil over each.

Spread the filling over the phyllo in an even layer.

Fold the overhanging phyllo over the filling, oiling each piece, then layer the remaining four sheets on top, oiling each; they can be ruffled instead.

Cut into portions, on the diagonal if you like, and sprinkle over black sesame seeds.

Bake on the centre rack at 375F for 40 minutes.

Raise to 400F and bake another 20 to 25 minutes until golden on top.

Cool at least 15 to 20 minutes before slicing so it holds together.

For a crisper bottom, move the pie to the bottom of the oven for the final 10 minutes, or return it to the oven for another 10 minutes after cooling.