Homemade Phyllo Dough

Making homemade phyllo dough is a time-honored tradition in Greek cuisine, passed down through generations.

Unlike the store-bought variety, which can be convenient, homemade phyllo has a unique texture and taste that takes dishes like spanakopita and baklava to another level.

Creating phyllo from scratch is a labor of love.

The dough, made with just a few simple ingredients—flour, water, olive oil, and a pinch of salt—is kneaded until smooth, then carefully rolled out into paper-thin sheets.

This delicate process requires patience and practice, as the dough must be almost translucent, yet resilient enough to hold fillings without tearing.

What makes Greek phyllo special is its versatility. Whether layered with savory fillings like spinach and feta or sweetened with nuts and honey, the thin, crisp layers create a light, flaky texture that’s impossible to replicate with pre-packaged alternatives.

Homemade phyllo is more than just a technique—it’s a connection to Greece’s culinary heritage, where every sheet tells a story of family gatherings and celebration.

Making it at home might be a challenge, but the reward is well worth the effort, infusing your kitchen with the warmth and tradition of Greece.

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Ingredients:

500gr all-purpose flour

1 tspn salt

200ml warm water, as needed

1 1/2 cups extra virgin olive oil + 200ml for brushing the phyllo sheets

1 tbsp red wine vinegar

Directions

In a large mixing bowl, combine 3 ½ cups of flour with the salt. Create a well in the center.

Pour in 1 ½ cups of warm water, olive oil, and vinegar into the well.

Using a fork, gradually work the flour into the liquid until a dough forms.

Once the dough comes together, knead it by hand for about 10 minutes, adding a bit more flour or water if necessary, until the dough is smooth, elastic, and silky.

Cover the dough and let it rest at room temperature for at least 1 hour before rolling it out and using it.

When the dough is ready, transfer to your working surface and divide in to 6 equal parts.

Sprinkle some flour on a clean surface and start to roll out the first of the 6 pieces of dough.

You want it to become as thin as possible.

If your dough is too sticky, sprinkle with some more flour and continue rolling out.

Always roll the rolling pin towards you to spread the dough out further.

Continue rolling out the pieces of dough in the same manner.

Alternatively:
You can use a stand mixer fitted with a dough hook. Add all the ingredients and knead on medium speed for about 8 minutes, until the dough is smooth.

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