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Prepare time: 1 hr 30 min
Yield: 2 large thick pastry sheets for savoury pies
Greek Phyllo ver.7 with Zea Flour (for savoury pies)

Ingredients

  • 300 g zea flour (or whole wheat)
  • 300 g all purpose flour
  • 120 ml sunflower oil
  • 1 large egg
  • 3 tbsp vinegar
  • 180 ml carbonated water
  • 1 ½ tsp salt
  • soft margarine for spreading, cold
  • extra flour for rolling out

Instructions

1
In the bowl of your mixer blend the two flours and salt. Add the egg, the vinegar and the sunflower oil.

2
Add the carbonated water and knead on medium speed for 10 min until you have a soft dough.

3
Weigh the dough and cut it into 2 equal pieces.

4
On a well floured surface roll out the first half into a large rectangle.
(approximately 40 x 50 cm / 15.7” x 19.6”)

5
Spread margarine all over the surface. Roll the sheet into a log and swirl it.

6
Repeat the process for the other half of the dough.

7
Wrap each spiral with food membrane. Refrigerate for 2 hours and they’re ready for use.

8
They keep well in the fridge for 24 hours or in the freezer for two months.

Recipe Video

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