Twisted cheese pie with handmade phyllo dough

For the twisted cheese pie with handmade phyllo dough:

In a bowl, combine the water, vinegar, salt, and olive oil. Gradually add the flour, which you’ve sifted, stirring first with a whisk and then kneading with your hands. Continue until you have a soft, pliable dough that doesn’t stick to your hands or the bowl.
Cover the bowl with a towel and let the dough rest for about an hour.

Transfer the dough to a floured surface, roll it into a log, and cut it into 9 equal pieces. Shape each piece into a round ball, about the size of a tangerine.

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For the topping and filling:

In a bowl, mix the melted butter with the olive oil.
If using a mix of different cheeses, combine them in a bowl. Otherwise, use only feta and sprinkle with a little pepper.

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For the pie:

On a floured surface, using a rolling pin, roll out each ball into a disc about 15 centimeters in diameter.
Form stacks of three discs, brushing the surface of the first and second discs with the oil and butter mixture. Place the stacks on a floured baking sheet, cover them with a towel, and refrigerate for 30 minutes.

Preheat the oven to 180°C (convection) and grease a 30–32 cm round baking pan.
Remove the phyllo sheets from the refrigerator, dust them lightly with flour, and roll them out as thinly as possible with a rolling pin.
Cut each sheet in half, brush with the butter-oil mixture, and sprinkle with the cheese filling. Roll up starting from the round side, gently roll with your hands, and twist the roll into a spiral. Place it in the center of the baking pan.

Continue in the same way with all the sheets and cheeses, forming a spiral shape, making sure to leave a small gap between the rolls so that air can circulate and they cook properly.

Using a brush, brush the surface of the pie with olive oil, sprinkle it with a little water, and bake it for about 1 hour or a little longer, until it is evenly golden brown.

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Alternatively:

We can make the pie using store-bought phyllo dough. Fold each sheet in half, brush it with the butter and oil mixture, sprinkle with cheese, and roll it up. Place the rolls in an oiled baking dish, forming a spiral that starts from the center.