• Preheat oven to 375F.

Make the filling:

• Chop all of the leafy green vegetables and place them in a large mixing bowl. To the bowl, add the herbs, feta, ricotta, cinnamon, and pepper. Add olive oil and mix everything together and set aside.

Make the filo dough:

• To a large bowl, add the flour, salt, vinegar, and water. Using your hands, mix to combine ingredients and then add the olive oil. Knead by hand until the dough comes together. It will look shaggy but pliable.
• Divide the dough into 4 equal portions. On a clean, floured surface, form each dough portion into a flattened disk.
• Take one disk and drizzle it with a teaspoon of olive oil and then add a second disk over top of it. Using a rolling pin, roll the stacked filo disks out into a large rectangle (the size of a sheet pan). Sprinkle with more flour as needed to prevent it sticking to rolling pan or table.
• Repeat this with the other 2 disks so that you end up with 2 large rectangular filo sheets.

Assemble the hortopita

• Grease a sheet pan with olive oil and then place one of the rectangular filo sheets onto it. If the filo overhangs a lot, trim those portions off. Top the filo sheet with the filling, spreading it out evenly. Then fold over any overhanging edges of filo on top of the filling.
• Brush the edges of the filo with olive oil. Top the filling with the other filo sheet, trimming it if it is too large.
• Brush olive oil over the filo and then gently score slices, but do not cut all the way through. (Think of it as if you are making dashed lines for each portion. After it is baked you will fully slice it but for now you are only scoring it. I use the tip of a knife and gently make small cuts to form the rough shape of each slice. Do not run your knife completely across the filo sheets to make full slices. If you run a knife through and completely cut each slice, the filo will begin to shrink into itself so avoid this.)
• Bake in the oven for about an hour or until the filo is golden brown and crispy.
• Remove from oven and let the pita cool for 5-10 minutes. Then transfer the pita to a cutting board and cut through all of the scored lines you made before baking. Place the slices onto a platter and serve warm or at room temperature.