Simple Homemade Greek Phyllo Dough for Beginners. Traditional Recipe of Fyló.

Things to know about Fyló Recipe

With the vast variety of pies and desserts, Greek Cuisine has it is no surprise they have mastered the ways of making Fyló. Fyló in Greek means leaf or sheet, these sheets are used to wrap savory and sweet pies. Homemade and fresh phyllo can make any dish better. However, it is no secret that making phyllo dough is no easy task. This recipe provides an easy guide to your first Fyló and hopefully, with these steps, you will be able to make the best pies Greek Cuisine has to offer!

this Article :-)

Simple Homemade Greek Phyllo Dough for Beginners. Traditional Recipe of Fyló.

Local Recipe Name with Local Characters: Φύλλο

User submitted Recipe

5 from 1 vote

Print Recipe Pin Recipe Share on Facebook

— General Atributes of This Recipe:

Prep Time 1 hour hr

Total Time 1 hour hr

Difficulty Medium Cooking Difficulty Recipes

Price Level Very Cheap Recipes

Cooking Time Time: Less Than 2 Hours to be made Recipes

Main Ingredient Group Flour based Recipes, Grain – Seeds Based Recipes

Spice Level No Spicy Recipes

Dish Type Pastry Recipes

Main Cooking Method No Cooking Required, Only Mixing

— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —

Cuisine Greek Cuisine

Servings 5 Sheets

Calories / Serving 343 kcal

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

• 300 grams (10.58 oz) All Purpose Flour – Plain Flour Sifted
• 5 tbsp Extra Virgin Olive Oil
• 1 tbsp Red Wine Vinegar
• 1 tsp Salt
• 130 ml (4.4 floz) Water

Instructions

 

• In a mixer bowl or a large bowl, mix your sifted flour and salt. Create a well in the middle and pour in the vinegar and olive oil.
• Using a dough hook, combine the ingredients for 10-15 seconds.
• Start adding your water in batches. Mix until the flour absorbs the water.
• The dough will be done once it is elastic, soft, and smooth. If you see that the dough is crumbly and not coming together start adding water 1 teaspoon at a time. Mix the water in for a few minutes and check the consistency.
• The dough should not be sticky and will pull away from the sides of the bowl. Once you reach this consistency, transfer the dough to a floured surface.
• Portion the dough into 80g (2.8oz) each.
• Place the balls on an oiled tray. Brush the top of the balls with olive oil and wrap the tray. Let the dough rest for 45-60 minutes depending on the size.
• Once rested, on a floured surface, roll them out. Be sure to flour your rolling pin before rolling.
• Fyló is traditionally very thin since it is layered to make Greek pies.
• To roll out the dough balls, first, flatten them by rolling out the pin a few times. Turn the dough occasionally to keep a circular shape and to keep it even.
• Once the dough is around 6 cm (2.4 in) wide, gently fold the edge of the dough over the rolling pin. Put your hands in the center of the rolling pin and start rolling. While you are rolling move your hands outwards toward the sides of the rolling pin. This technique will spread and thin the dough as you roll.
• Unroll and turn the dough halfway and repeat the process. You will need to decide on the thickness of the dough depending on where you will be using it for. If you are layering this dough you will need it to be thinner.
• Use these sheets for any pie of your choosing. Kalí órexi! Enjoy your meal!

NOTES

This recipe is ideal for a beginner since the dough stretches very easily. Do your best to stretch the dough as thin as possible. If there are some holes you can close them and continue to roll.

COOKING TIPS:

The vinegar is added to this recipe to help the dough crisp up once it is baked.

The location when you are making the dough will change the amount of water you need to add. Other components that can affect your dough are the type of flour, the weather, humidity, and other conditions. With the combination of these conditions, the water you add to your dough will ensure the success of this recipe. Even a few extra drops can have a big impact on the consistency of Fyló.

If you see that you added too much water and now the dough is sticky, you can fix this by adding flour 1 tsp at a time. You can use the pizza dough technique on this when rolling it out. After unrolling the dough, you can place your fists on the edges of the dough, lift it and shake it slightly to stretch it faster.

SERVE WITH:

Use for savory or sweet pies.

— Specific Atributes of This Recipe:

Healthy Diet Recipe Healthy Recipes, Mediterranean Diet Recipes, Vegan Recipes, Vegetarian Recipes

Seasonal Cooking Autumn Recipes, Spring Recipes, Summer Recipes, Winter Recipes

World Regions Cuisine Balkan Cuisine, European Cuisine, International Cuisine, South European Cuisine, Traditional Cuisine

I am looking for… Freezer Friendly Recipes, Ingredients: Less Than 6, No-Baking is Required Recipes

Allergen Free Recipe Dairy Free Recipes, Egg Free Recipes, Fish Free Recipes, Mustard Free Recipes, Nut Free Recipes, Peanut Free Recipes, Sesame Free Recipes, Shellfish Free Recipes, Soy Free Recipes, Tree Nut Free Recipes

Nutrition

Calories: 343kcalCarbohydrates: 46gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 468mgPotassium: 66mgFiber: 2gSugar: 0.2gVitamin C: 0.02mgCalcium: 10mgIron: 3mg

Keyword Fyló Recipe, Greek Homemade Phyllo Dough, Φύλλο

Tried this recipe?Let us know how it was!

Photo Disclaimer: – Images used in this article are owned by the respective individuals, artists, or other parties who post on their private social media accounts. These images only serve as an inspiration and cannot be copied (images or designs) for personal use.

Health Disclaimer: Agoralia is not responsible for any health problems that could be related to the information provided on the website. It is not intended to be a substitute for professional medical advice and should not be relied on as health or personal advice. The content is for informational purposes only, and should not be taken as professional medical advice reliance on or use of the information on the website is at their own risk. Always seek the guidance of your doctor or other qualified health professional with any questions you may have regarding your health or a medical condition. Never disregard the advice of a medical professional, or delay in seeking it because of something you have read on this Website.

AR000043