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Ingredients for homemade and handmade thick phyllo pastry
- 2 pastry sheets for one baking tray
- 500 gr. of traditional whole-wheat flour
- 3 tbsp of vinegar
- 50 gr. of olive oil
- 1 tsp of salt
- 1 glass of water (maybe a bit less)
In a mixing bowl, place the flour, make a well in the center and add the salt, olive oil and vinegar. Stir gently and pour the water gradually in small parts, kneading the mixture very well.
If the dough sticks to your hands, add more flour and keep on kneading until the dough has become soft and pliable. Let the dough rest for around 20 minutes.
Split the dough into two parts. Take the rolling pin and roll out the two sheets of approx. 1 cm thickness each.
Take the baking tray, grease it with oil and place the first phyllo sheet. Drizzle with a bit of extra oil and then add the filling that you’ve prepared.
Cover the filling with the second phyllo sheet. Fold the edges inwards so that the pastry is sealed well and the filling doesn’t leak.
Carve the upper part of the pie with a knife and brush with a bit of olive oil. Pop in the oven for approx. 1 hour at 180C.
Enjoy your homemade thick filo pastry!