Greek Phyllo Pastry Sheets for Savoury Pies ver.1
"Four large pastry sheets that can be used for pies & pie rolls."Serves | Prep Time 1 hr 15 min | Cook Time
800 gr. all purpose flour (plus more for rolling out)
2 tsp baking powder
2 tsp salt
1 tsp sugar
330 ml carbonated water
120 ml water
2 tbsp olive oil
2 tbsp vinegar
250 gr. melted margarine for brushing
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 and 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. 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/16×5 inches.
Mark the center, and fold the two sides to the middle. Brush again. Fold in half and you’re done.
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, leave them in the fridge for 2-3 hours to set. Otherwise, store them in the fridge maximum for a week or freeze them for up to 3 months.
For better understanding of the whole process, click on the up right link & watch the relative video on my YouTube channel.
Pairs Well With
Your favourite savory filling
There are many types of Greek phyllo, used for savoury pies. The dough is soft and the layers within it, give a flaky and crunchy result when baked. My personal favourite way to use them, is for pie rolls with leek and feta cheese, that you can eat warm, room temperature or even cold.