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.