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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift flour and salt into a mixing bowl and add the water with oil. | 2. Stir until forms soft dough, then knead in the bowl about 10 minutes. | 3. Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny. | 4. When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour. | 5. If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week. | 6. Always bring to room temp before using. | 7. Divide the pastry into 12 equal portions, shaping them into smooth balls. | 8. Cover with a cloth, except the one you're working with. | 9. Take a ball of dough, and shape it into a square. | 10. Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin. | 11. Dust again with flour. | 12. Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so. | 13. Keep hands on each side of the pastry. | 14. Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, exerting pressure as you go. | 15. Unroll carefully. | 16. After second rolling, the pastry should be about 10x12 inches. | 17. Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges. | 18. The edges can be given a final stretch with the fingertips. | 19. You should wind up with a pastry that's 14x18 inches in size. | 20. Place on a cloth, cover with wax paper and fold the cloth over the top. | 21. Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them. | 22. Use soon after making as they'll go sour if you keep them too long. | 23. If desired, you can roll them out more thinly. | 24. Repeating the dowel rolling process more will result in a thinner square each time. | 25. Phyllo can be used like a puff pastry when thicker, or it's wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin. | 26. In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	4	cups		2313.12	506.4216	37.604	8.9744
salt	1	teaspoon		-	-	-	-
water	1 1/3	1/3	tepid	736.0	17.727999999999998	7.327999999999999	76.288
olive oil	1/4	cup		477.36	0.0	0.0	54.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.