• 4 cups of flourIMG_0114 IMG_0118
  • p1010314.jpg2 Tbsp Olive oil
  • 1-2 tsp salt
  • 2-2 1/2 cups of very cold water

2 sticks of melted butter (or 1 stick of butter and 1/2 c olive oil) for brushing layers

Put flour in bowl and make a dent in it.  Pour the olive oil and salt into the dent. Gradually add the  water stirring with a wooden spoon until all flour is gathered up and it holds together.  Then knead it on a floured surface until dough is smooth.  Sprinkle with flour if it sticks. Divide dough into 9 pieces.  Knead each one into a soft and smooth ball.  For some layers take ball and divide in half.  Roll out each half into small circle about 4-5 inches in diameter.  Brush with butter/oil sandwich both together and wrap in plastic wrap.  Repeat this with other layers as desired.  Wrap all balls or sandwiched layers in plastic wrap and allow to sit for 20 min or so before rolling open.

When rolling out, work on floured surface. Rotating and rolling evenly.  Stretch dough over rolling stick being careful to try not to tear.  (It will tear sometimes—keep going).  Use the biggest ball (or sandwiched layers) for bottom layer…this is the biggest one.  Roll it out so that it will overlap the edges of the pan.  Brush generously with butter/oil.  Roll out the subsequent layers as large as possible and drape them accordian-wise over the previous layer and brush with butter/oil.  The folds make extra layers.  Five layers on the bottom, put in filling, and then four layers above the filling.  Brush the top layer w butter/oil and sprinkle with water before baking on lowest rack.

Use for all pita fillings (tyropita, spanakopita, kolokithopita, prassopita, galotopita….)

From Andromahi ❤


6 thoughts on “Phyllo

  1. Pingback: Tyropita | koukla cooks

  2. Pingback: Kolokithopita | koukla cooks

  3. Pingback: Galatopita | koukla cooks

  4. Pingback: Spanakopita and spanakotyropita | koukla cooks

  5. Pingback: Prasopita | koukla cooks

  6. Pingback: butternut squash and caramelized onion pita | koukla cooks

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