Greek Phyllo Dough for Pies

Making homemade phyllo dough takes some effort, but the results are definitely worth it! 

If you’ve ever tasted traditional Greek pies like spanakopita or spanakotyropita, you know that the secret to the crispy, flaky texture is in the dough. 

To achieve the thinnest sheets, you’ll need a special wooden rolling stick (or a similar tool) and a large surface to work on. 

It’s a bit of a workout, but trust me, it’s the authentic way, and it makes your pies absolutely delicious! This recipe is dedicated to my mum, the master of phyllo, who taught me everything I know.

Ingredients (for the dough):

• 1 kg flour (good quality)
• 1 1/2 tsp salt
• 2 tbsp vinegar
• 100 ml olive oil
• 350 ml lukewarm water (approximately)
• 1 egg (optional, for a more crusty and tasty dough)

Instructions:

1. In a large bowl, combine the flour, salt, vinegar, and olive oil. Make a well in the center and gradually add water, mixing until a smooth dough forms. If using, add the egg to the dough for a richer, more crisp texture.
2. Cover the dough with plastic wrap and let it rest for at least 30 minutes (ideally 2 hours).
3. Divide the dough into small balls (about the size of tennis balls) and cover them with a napkin.
4. On a floured surface, roll out each ball into a thin sheet using a rolling pin or a special wooden stick. This process requires a large workspace to allow the dough to spread out.
5. Let the phyllo sheets dry slightly before assembling your pie (like spanakotyropita or any other filling of your choice).