Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, greek phyllo pastry sheets for savoury pies, version 1. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Making your own pastry sheets (phyllo) is a process that needs love and patience. 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.
Greek phyllo pastry sheets for savoury pies, version 1 is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Greek phyllo pastry sheets for savoury pies, version 1 is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook greek phyllo pastry sheets for savoury pies, version 1 using 9 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Greek phyllo pastry sheets for savoury pies, version 1:
- Make ready 800 g all purpose flour plus more for rolling out
- Make ready 2 tsps baking powder
- Prepare 2 tsps salt
- Prepare 1 tsps sugar
- Take 330 ml water carbonated
- Get 120 ml water
- Get 2 tbsp olive oil
- Get 2 tbsp vinegar
- Prepare 250 g margarine melted for brushing
Pour the meat filling into the phyllo-lined pan. Layer the remaining phyllo sheets in the same way, over the filling, brushing each one generously with olive oil before. Spanakopita (/ ˌ s p æ n ə ˈ k ɒ p ɪ t ə,-ˈ k oʊ-/; Greek: σπανακόπιτα, from σπανάκι, spanáki, spinach, and πίτα, píta, pie) meaning "spinach pie", is a Greek savory pastry, typically with spinach and feta cheese filling. It is similar to the börek pastry of other eastern Mediterranean cultures. [citation needed Place one sheet of phyllo on the bottom of the dish.
Instructions to make Greek phyllo pastry sheets for savoury pies, version 1:
- In a large bowl, mix all your liquids.
- Add the baking powder and some flour; keep mixing until the dough starts to thicken.
- Turn the dough out onto a well floured surface.
- 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).
- Cut the dough into 4 equal pieces, cover with a clean towel and let them rest for 20 min.
- Flour your working bench; take one piece of dough, flatten it a bit with your hand and start rolling out.
- With a thin rolling pin, roll out the dough till you get a pastry sheet 40cm/16 inches in diameter.
- Brush the entire surface with melted margarine.
- Fold the two sides to the center. Brush with margarine.
- Fold in half and brush again. You now have a rectangle about 40x12cm/16x5 inches.
- Mark the center, and fold the two sides towards the middle. Brush again.
- 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.
- Wrap the sheet with food membrane and place it the fridge.
- Repeat the same process for the other three pieces of dough.
- 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.
Add the spinach mixture, spreading evenly. Fold any excess onto the top. DESCRIPTION: These flaky, layered sheets of tissue-thin pastry dough are best known for their use in traditional Greek and Mediterranean dishes such as baklava, spanakopita and strudel. However, the light, crispy texture of phyllo adds a welcome crunch to almost any dish - from appetizers and snacks to entrees and desserts. Making your own pastry sheets (phyllo) is a process that needs love and patience.
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