White Asparagus Pie with Crispy Phyllo Dough

For the homemade phyllo dough, mix the flour with a pinch of salt and olive oil. Add water and knead the dough for at least 15 minutes (preferably with a stand mixer) until it is completely smooth and elastic.

Form the dough into a ball, lightly brush with oil, cover, and let it rest at room temperature for about 30 minutes.

Divide the rested dough into 4 equal parts. On a floured surface, roll each piece paper-thin.