Instructions: In a large bowl, combine flour and salt. Make a well in center and add 1 1/2 cups warm water, 1/4 cup olive oil, and vinegar. Using a fork, work the flour into the liquid until incorporated. Knead dough in bowl until it comes together, adding more flour if necessary, about 10 minutes. Cover and let rest at room temperature for 30 minutes.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Add scallions and onions, and saute until wilted, about 10 minutes. Transfer to a large bowl, and add dill, parsley, mint, and chervil. Season with salt and pepper. Sprinkle trahana over filling, and combine.

Heat oven to 350 degrees. Lightly brush a 12 1/2- by 2-inch round cake pan with olive oil. Divide dough into six equal pieces. On a lightly floured surface, roll one piece of dough into a 6-inch round with a rolling pin. Roll dough out and onto itself around a 24-inch dowel, rotating dough frequently. You should be able to see your hands through the dough. Transfer dough to a work surface dusted with cornmeal. Repeat rolling and rotating process with remaining dough, stacking each on top of one another, dusted with cornmeal.

Fit one sheet of phyllo dough into prepared pan. Brush with olive oil, and repeat with two more sheets of phyllo. Place scallion-onion filling on top of phyllo, spreading evenly. Drizzle with 1 tablespoon olive oil. Top with remaining 3 sheets phyllo, brushing between layers with olive oil. Trim dough as to allow a 2-inch space around the perimeter of the loaf. Roll dough over, forming a crust. Using a sharp knife, score pie though top and bottom crust in a diamond pattern.

Transfer to oven, and bake until filling is set and the crust is golden brown, about 1 hour. Let cool on a wire rack for at least 1 hour before serving.

Serves 8 to 10.

Cuisine: "Greek"

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