INTERNATIONAL- HOMEMADE GREEK PHYLLO DOUGH FOR PIES-BÖREK

HOMEMADE GREEK PHYLLO DOUGH FOR PIES
 

This recipe is brought to you by my Dear Friend Dimitra from Greece.

 

GREEK PHYLLO DOUGH- BÖREK

  

   In order to make a crunchy homemade phyllo for all kinds of pies (spinach, cheese etc), we need to mix in a large bowl the following:

Ingredients:
- All purpose flour, about 700 gr. (1.5 lbs)
- Dry yeast, 5 full Tablespoons
- Extra virgin Greek olive oil, 1 full water glass
- Vinegar, 4 full Tablespoons
- Warm water, half water glass
- Salt, 1 full tablespoon

Preparation

   We mix all the above ingredients. If the dough is sticky, we add some more flour. If it is too solid, we add some olive oil. Then we make around 6-7 dough balls, we cover them with a kitchen towel and leave them “rest” about an hour and a half. The dough balls are ready to be used when they have risen. We use a large rolling-pin to flatten each ball to a thin phyllo layer.

   In a medium oiled pan, we first put three layers of phyllo, then add the stuffing of our desire and at the end we cover with the remaining phyllo layers. We brush each layer with olive oil. Don’t forget to cut the pie in pieces before you put it in the oven.

Little secret: In order to open our dough balls easily with a large rolling-pin, we need to add some flour on each dough ball we are working on.

Oven Temperature: 180o C (360oF) for about an hour or until the crust gets a light brown color.

Good luck and enjoy!!!

Dimitra: "I dedicate this recipe to my beloved mother who taught me the value of homemade food."

 

Aysun E.