1. Phyllo dough: In stand mixer with dough hook, combine the 3 1/4 cups bread flour, 1 teaspoon salt, 1 1/4 cups of water, 1/2 cup olive oil and vinegar. Mix on low until ingredients are well combined, about 2–3 minutes. Knead dough for 3 more minutes on medium until smooth and form a ball around dough hook. 
2. Transfer dough to oiled mixing bowl and cover with plastic wrap. Let sit for 1 hour at room temperature. 
3. For filling: Heat oven to 350 F. Brush a 9-by-13 inch pan with olive oil, set aside. 
4. Wash, pat dry and roughly chop all greens and herbs. Add to large mixing bowl. 
5. In large pot over medium heat, add 1/4 cup olive oil. Add all greens and 1 1/2 teaspoon salt. Cover and reduce heat to low. Cook until greens wilt, about 4 minutes, stirring occasionally. Uncover and cook for additional 5 minutes.
6. For pie: Divide phyllo dough into 4 pieces. On lightly floured surface, roll out the first dough ball to about 15 inches wide and 12 inches long. Lay onto baking pan and press center down. With pastry brush, brush 2 tablespoons olive oil evenly onto dough. Repeat with the second piece of dough and layer on top. 
7. Add greens to pan, spread evenly. 
8. Roll out third piece of dough and lay on top of filling, gently pressing down. Brush 2 tablespoons olive oil onto layer. Repeat with fourth piece of dough on the third sheet.
9. Connect draped dough and roll around perimeter of the pan, forming an even rim.
10. With sharp knife, cut top into 4 columns and 5 rows to prevent dough cracking.
11. Bake for 55-65 minutes or until dough is golden brown. Let sit for 10 minutes before serving. 

NOTE: These greens grow regionally on Greek islands. Swap with collard greens, sorrel, beet greens, arugula or dandelion greens.