Recipe: Delicious Greek phyllo pastry sheets for savoury pies, version 1

Greek phyllo pastry sheets for savoury pies, version 1. Making your own pastry sheets (phyllo) is a process that needs love and patience. There are many types of Greek phyllo, multi and one-layered pastry sheets, suitable for savoury or sweet pies and pie rolls. Making your own pastry sheets (phyllo) is a process that needs love and patience.

Bake sheets of phyllo into flower-shaped cups to use as a base for these sundaes—or for any The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry. Puff Pastry dough , plus many ideas for different puff pastry shapes. Phyllo (in Greek: φύλλο, pronounced FEE-lo), also spelled "filo," is most often used to describe wafer-thin sheets of dough that are used to make some of the most delicious pastries and savory pies in the world. You can have Greek phyllo pastry sheets for savoury pies, version 1 using 9 ingredients and 15 steps. Here is how you cook that.

Ingredients of Greek phyllo pastry sheets for savoury pies, version 1

1. You need 800 g of all purpose flour plus more for rolling out.
2. You need 2 tsps of baking powder.
3. You need 2 tsps of salt.
4. Prepare 1 tsps of sugar.
5. It's 330 ml of water carbonated.
6. Prepare 120 ml of water.
7. Prepare 2 tbsp of olive oil.
8. You need 2 tbsp of vinegar.
9. Prepare 250 g of margarine melted for brushing.

However, phyllo has gotten a reputation as being hard to use, or too delicate, with the result. En version sucrée, elle se compose de blettes. Phyllo means "leaf" in Greek, and it's an appropriate name for this thin and fragile pastry. Making your own pastry sheets (phyllo) is a process that needs love and patience.

Greek phyllo pastry sheets for savoury pies, version 1 step by step

1. In a large bowl, mix all your liquids..
2. Add the baking powder and some flour; keep mixing until the dough starts to thicken..
3. Turn the dough out onto a well floured surface..
4. Gradually add the rest of the flour and knead for about 20min. till you have a soft & smooth dough (in a stand mixer or a kneading machine, it takes 5-8 min)..
5. Cut the dough into 4 equal pieces, cover with a clean towel and let them rest for 20 min..
6. Flour your working bench; take one piece of dough, flatten it a bit with your hand and start rolling out..
7. With a thin rolling pin, roll out the dough till you get a pastry sheet 40cm/16 inches in diameter..
8. Brush the entire surface with melted margarine..
9. Fold the two sides to the center. Brush with margarine..
10. Fold in half and brush again. You now have a rectangle about 40x12cm/16x5 inches..
11. Mark the center, and fold the two sides towards the middle. Brush again..
12. Fold in half and you're done. You now have a large pastry sheet with 16 layers that you can roll out any time you wish to make a pie..
13. Wrap the sheet with food membrane and place it the fridge..
14. Repeat the same process for the other three pieces of dough..
15. If you're going to use them the same day, put them in the fridge for 2-3 hours, until firm. Otherwise, store them in the fridge maximum for a week or in the freezer, up to 3 months..

It may seem difficult at first but practice makes perfect and it's really worth the effort. There are many types of Greek phyllo, multi and one-layered pastry sheets, suitable for savoury or sweet pies and pie rolls. Spanakopita is a traditional Greek savory pie wrapped in flaky layers of crisp phyllo and filled with spinach and salty feta. DIRECTIONS Unfold the pastry sheets on a lightly floured surface. Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines.