Greek phyllo pastry sheets for savoury pies, version 2
Greek phyllo pastry sheets for savoury pies, version 2

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, greek phyllo pastry sheets for savoury pies, version 2. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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.

Greek phyllo pastry sheets for savoury pies, version 2 is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Greek phyllo pastry sheets for savoury pies, version 2 is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook greek phyllo pastry sheets for savoury pies, version 2 using 8 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make Greek phyllo pastry sheets for savoury pies, version 2:
  1. Get 550 g all purpose flour (plus more for kneading)
  2. Get 1 tsp salt
  3. Make ready 1 tsp sugar
  4. Make ready 1 tsp baking powder
  5. Make ready 2 tbsp vinegar
  6. Make ready 4 tbsp olive oil or sunflower oil
  7. Take 300 ml water warm
  8. Take 150 g margarine butter melted or (for brushing)

Check out our favorite recipes made with phyllo dough, including sweet tarts, cheesy appetizers, savory pies, and more. You bought a box of phyllo pastry and that second sleeve has been lingering in your fridge for weeks. Love baklava and Greek spinach pie? Those famously thin crusts are made by layering and baking many sheets of unleavened phyllo dough to produce a light but crunchy covering.

Steps to make Greek phyllo pastry sheets for savoury pies, version 2:
  1. In a bowl whisk flour, sugar, salt and the baking powder.
  2. Add vinegar and water, all at once. Stir with a wooden spoon.
  3. Add the olive oil and start mixing.
  4. Turn the dough out onto a floured surface and knead for 15-20 min. The dough should now be soft and smooth.
  5. Put the dough in a lightly greased bowl, cover it with a clean cotton towel and let it rest for 20 min.
  6. Cut the dough in half. Cover the second piece of dough to avoid skin forming.
  7. Take the other piece, flatten it a bit, sprinkle with flour and start rolling out a round sheet 50cm / 19.6" in diameter.
  8. Brush with melted margarine.
  9. With your finger, "draw" a circle-20cm / 8" in diameter-in the center of the sheet.
  10. With a pizza cutter or a knife, cut the sheet into 8 pieces, starting from the circumference of the inner circle towards the outer edge of the sheet; it should look like the sun.
  11. Fold the pieces towards the center, one above the other, creating layers.
  12. Wrap it with food membrane and place it in the fridge for an hour to chill. Do the same for the other piece of dough.
  13. After one hour, repeat the process once more for both pastry sheets.
  14. The sheets are now ready for use, but the process can be repeated up to 5 times!
  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.

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. However, phyllo has gotten a reputation as being hard to use, or too delicate, with the result. Phyllo means "leaf" in Greek, and it's an appropriate name for this thin and fragile pastry. In terms of brushing on the butter between layers, if you are making something savoury with your phyllo pastry, you can use oil instead, which means that if you have a oil sprayer, your life just became a whole lot. Spanakopita is a traditional Greek savory pie wrapped in flaky layers of crisp phyllo and filled with spinach and salty feta.

So that’s going to wrap this up with this exceptional food greek phyllo pastry sheets for savoury pies, version 2 recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!