Greek filo or fyllo dough for pies

Have you ever tasted spanakopita or spanakotyropita ? Oh my... I have given the recipe long time ago in this blog but using ready made filo. I have never given the recipe for a homemade "filo", the basic ingredient and this is outrageous for someone who comes from Thessaly, the region for traditional greek pies!
I will try to remediate today by dedicating this recipe to my mum, the best ever cooker who abandoned school very early to cook for her family that worked to the fields and who knows how to "open" the thinner ever possible filo. Sorry mum, I cannot compete with you, at least I try :)
Prepare though for quite some work, my moto "simple but delicious" is true only at half !
Attention: You will need a special wooden rounded stick or anything equivalent.
P.S : I have added some heavy cream in the filling of the original recipe today. 

Ingredients (for the dough)

1 kg of flour (you choose but of good quality) + some extra for making the filo
1 1/2 teaspoon of salt
2 spoonfuls of vinegar
100 ml of olive oil
350ml of lukewarm water (approximately)

Preparation (for the dough)

Use a wide and big recipient. Mix well using your hands the flour with all the ingredients apart from the water. Make a hole in the middle and add little by little the water and try to incorporate it to the rest in order to end up with a nice smooth dough.
Cover with a film and let the dough to rest at least for 30min (ideally a couple of hours). Make small balls (size of tennis balls) out of it and cover with a napkin again.

In the meantime, prepare the filling as in "spanakotyropita" or add also some heavy cream in it (which is the case today). 

In a table, pour flour in the surface, place each ball and cover again with flour. Use the stick to flatten and eventually "open" the filo as larger and thinner as possible. Let each one aside to dry and continue the same way for the rest of the balls.

When all finished, proceed as in the recipe "spanakotyropita" or simply assembly as following:
Use a big oven tray that you have brushed with olive oil and create layers of half of the filo and which you have sprinkled some olive oil in between. Then empty the drained filling as in the original recipe and then cover again in the same way with the rest of filo. Turn inside the parts of the filo that exceed the tray like in the photos. Cut with a sharp knife in pieces and sprinkle the resting liquid of the filling on top.
Bake in 180 degrees of Celsius for at least an hour to become crispy and get a nice golden color.
The persons that you will share with are really lucky ;)