Phyllo (filo) pastry, which means leaf or sheet in Greek, is a thin and crispy dough that is used to make various savory and sweet pies, such as spanakopita, baklava, and galaktoboureko. Making your own phyllo dough is way more fun and rewarding than buying it frozen from the store, and it only requires a few simple ingredients: flour, salt, water, vinegar, and of course, extra virgin olive oil.
Extra virgin olive oil is a key ingredient in making phyllo dough, as it adds flavor, moisture, and crispness to the pastry. Olive oil is also a healthy fat that contains antioxidants, anti-inflammatory compounds, and monounsaturated fatty acids that can lower the risk of heart disease, diabetes, and obesity. Olive oil is an essential part of the Mediterranean diet, which is considered one of the healthiest and most balanced diets in the world. To make your own phyllo dough, you will need:
300g strong bread flour (10.5 ounces)
5 tbsps olive oil
1 tbsp red wine vinegar
1 tsp salt
130–150g lukewarm water (1/2– 3/4 of a cup)
Cornstarch (for keeping the sheets separated)
Extra Virgin Olive Oil for drizzling on each sheet before baking
Steps:
Mix together the flour and salt
Make a well in the middle and add in the vinegar and extra virgin olive oil. Incorporate into the dough. It will be very crumbly and that's ok.
Add in the water slowly. You want the mixture to be wet but not gooey.
Once you have your dough holding together, I like to put it on a flat surface and work it out until it holds together very well. Roll it into a log and cut 6 pieces weighing about 80grams each.
Drizzle a little olive oil on each ball, cover, and let rest for a couple hours to let the gluten work.
Put some corn starch (or flour) on a surface and let's get rolling! Roll out a single ball as thin as you can and place to the side.
Repeat process. Put corn starch between sheets of phyllo to make sure they don't stick
Once you're rolled out all the sheets, bring them back to your floured surface and roll them out as in one big stack. If you've done the corn starch right, they will not stick together when you roll them out., You want them paper thin.
Now you're ready to bake! Place a sheet, then olive oil, then another sheet, then your filling, then two sheets (I like this technique... experiment with your own), more filling, then the final two sheets
If you are using a baking pan, fold the bottom sheets up and over to create a seal.
Bake at 350F for 30-40 mins or until golden brown on top and bottom. ENJOY!
