Dough

• 3 cups flour
• 1 cup water
• 1 cup olive oil
• Pinch of salt
• Drops of vinegar
  Stuffing
  
• 500 gr feta cheese
• 1 glass fresh milk
• Pepper
  For basting the filo sheets
  
• 250 gr strained yoghurt
• 1/2 cup olive oil

METHOD
Mix all ingredients that are listed for the dough and knead well to make an elastic dough. Seperate it in three parts. One of those parts should be slightly bigger than the other two. Since you will make three filo sheets, one for the bottom and two for the top of the pie make sure the bottom one is thicker (use the larger of the three parts of the dough).Cover the dough with a towel and let it stand in the fridge for 1/2 hour. Grate the feta cheese in a bowl and mix with the milk. Add some pepper. Mix the yoghurt with 1/2 cup olive oil. This mixture will be used for basting the filo sheets. Roll out the bottom filo sheet. Baste the pan with oil and place the filo sheet. Baste it with the oil and yoghurt mixture. The sheet should come up above the top of the pan. Spread the mixture on top of the bottom sheet and fold over the filo sheet. Baste the folded parts of the filo and then roll out the second filo sheet. Place it on top of the mixture. Baste it with the oil and yoghurt mixture. Repeat procedure for the third filo. Do not forget to baste it with oil and yoghurt. The top filo sheets should be very thin. Preheat oven in 180 C and bake for an hour. Cover the top of the pie with aluminium foil if the top of the pie gets to browny and the baking time has not be completed yet.