Greek Pastries and Homemade "Phyllo"

I've been making these recently, with some success:

Greek Pies with Feta and Greens

INGREDIENTS

FOR THE PHYLLO DOUGH:

• 3 cups/375 grams all-purpose flour
• 1 teaspoon kosher salt
• ¼ cup  + 1 T. olive oil
• 3 tablespoons (white wine) vinegar
• ½ c water
•  Cornstarch or rice flour, for dusting

FOR THE FILLING:

• one small bunch kale
• 1 cup/30 grams chopped parsley
• ½ cup/15 grams finely chopped fresh dill
• 1 tablespoon fresh Greek oregano
•  Salt and pepper
•  Crushed red pepper
• 1 cup/120 grams crumbled feta cheese
•  Olive oil, for brushing

PREPARATION

1. Make the phyllo dough: combine flour and salt in the work bowl of a stand mixer fitted with dough hook. Add olive oil, vinegar and 1/2 cup cold water (or one jumbo egg and quarter cup water). Mix at medium speed for about 5 minutes to obtain a smooth soft dough. If the dough seems dry, add up to 3 tablespoons more water. Wrap in plastic film and let rest for 15 minutes.
2. Meanwhile, make the filling: Blanch greens in salted boiling water for 30 seconds. Drain, rinse with cool water, squeeze dry and chop fine. In a small bowl, put chopped greens, parsley, dill, oregano, black pepper to taste, a pinch of crushed chile and feta. Mix with a fork to combine.
3. Give dough a quick knead and divide into 6 pieces. Dust dough with cornstarch or rice flour, then roll each piece of dough as thinly as possible, stretching gradually to a diameter of 16 inches. Alternatively, roll dough to the thinnest possible setting of a pasta machine. Cut each circle in half and dust pieces with cornstarch or rice flour and stack off to the side. Alternatively, roll dough to the thinnest possible setting of a pasta machine and make smaller pies.
4. Assemble the pies: Put a ridged stovetop grill or cast-iron skillet over medium-high heat. For each pie, lay one sheet phyllo on work surface and brush with olive oil. Cover half the sheet lightly with filling, using 3 to 4 tablespoons of mixture per pie. Fold over the other side and press down to seal pie. It will be a rough, very flat triangle shape.
5. Brush both exterior sides with olive oil, carefully lay pie on the grill and cook for 3 to 4 minutes, until golden and crisp (reduce heat as necessary). Flip pie and cook the other side for 3 to 4 minutes, until golden and crisp. Remove and serve warm, cut into smaller pieces if desired. Continue to make pies with remaining ingredients.
   
   
   I've been adding finely chopped red onion to the mix, as well as a small fennel bulb that I had laying around from our share.  I've also brushed the pastries with oil and baked them because the onion wasn't cooking fully when I just fried the pies.  Of course, I could also precook the onions, just like I blanch the greens first.
   
   At any rate, Once I make a batch of filling, I end up with enough to fill several pies, esp. having added the onion and some additional feta (I sometimes double the feta).  These pies are really quite delicious, as K, Peter, and I know from having tasted various versions of them.  I've also taken to adding more parsley, as well as chives instead of onions when I'm out of onions.  A big part of what makes them easy to eat is the vinegar in the pastry, because since the crust has a pleasant flavor, it's find just to eat it when the filling is not in every bite.