Handmade filo pastry


  • Olive oil 5 tablespoons
  • Vinegar 5 tablespoons
  • Salt 1 1/2 teaspoon
  • All-purpose flour 700 gr
  • Water 2 1/2 cups ( lukewarm )
  • Niseste a little for rolling the dough


In a medium sized bowl add the olive oil,the vinegar,the salt,the lukewarm water and the flour,mix all the ingredients with your hands,knead until the dough is slightly firm.After kneading divide the dough into balls and leave them rest,the dough will deflate and the air bubbles will burst,for 30 minutes approximately.Meanwhile you can prepare the filling of the pie you want to make.After resting time,place the balls on a sprinkled with some niseste work surface (if you have a special work surface you can roll out the dough on it).Then sprinkle each dough ball with niseste too and with a rolling pin roll out the dough,wrapping the dough around the top of the rolling pin , roll the rolling pin back and forth to thin out the dough.Roll until the dough is thin.Dust with niseste during rolling,to prevent the sheet from sticking( wrap the dough around the rolling pin – roll – sprinkle with niseste – wrap – roll  – sprinkle ).The sheet should be thin and round,so roll outward in all directions ,do not roll only back and forth otherwise the sheet will be oblong.Do the same with each dough ball,place each finished sheet in the roasting pan you will make your pie.


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