Homemade dough for pies, much more rustic and superior to store bought phyllo. Although it is thicker, I really love the extra chewiness and homemade texture. Here are some rough pictures from the beginning of my blog – this recipe and photos are overdue to be updated! (Coming soon)

Unfortunately, this was made ages ago and I am not 100% sure which recipe I used to take these particular photos. That being said, there are about as many recipes for homemade phyllo as there are Greeks in Greece. I have found a few good looking phyllo recipes that I would like to share with you now and hope to update photos for each very soon! The recipe below for homemade phyllo is a basic, all-purpose recipe. It makes a soft, pliable dough that is easy to work with and easy to roll. It will be enough for either a 15″ – 18″ savory pie.

Basic Homemade Phyllo Dough Recipe:

4 – 4 1/2   cups all purpose flour
1  scant tsp. salt
1 ½ – 1 3/4  cups warm water, as needed
1/4 cup extra-virgin olive oil
2 T. fresh lemon juice or vinegar, optional

Combine 4 cups of the flour and the salt in a large mixing bowl and make a well in center. Add 1 ½ cups of water, the olive oil, and lemon juice or vinegar. Work the flour into the liquid with a fork or your hand, until a dough begins to form, then knead it in the bowl with one hand while steading the bowl with your other hand. Add a little more flour or water if necessary while continuing to knead for about 10 minutes. The dough should be silky and smooth, easy to work with. Cover and let rest at room temperature for about an 1 hour or place in fridge for up to 3-4 days wrapped well in plastic wrap (bring to room temp before using though). 

 

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