Greek Phyllo Pastry Sheets for Savoury Pies ver.3 (10+10 buttery layers)

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Prepare time: 1 hr 30 min
Passive time: 30 min
Ready in: 1 hr 30 min
Making your own pastry sheets (phyllo) is a process that needs love and patience. It may seem difficult at first but practice makes perfect and it’s really worth the effort. There are many types of Greek phyllo, multi and one-layered pastry sheets, suitable for savoury or sweet pies and pie rolls.
I’d like to share with you everything I’ve learnt so far and I’ll continue with the 3rd version of the Greek phyllo family. This recipe produces two, extra large, thick pastry sheets, with 10 layers each. The addition of dry white wine combined with the butter, makes all the difference! They’re ideal for any savoury creation. I really hope you’ll like it.
The video includes detailed description and many tips.


  • 700gr all purpose flour (plus more for rolling out)
  • 1,5 tsp salt
  • 1 tbsp olive oil (or veg. oil)
  • 50ml white wine
  • 300ml warm water
  • 300gr softened butter


In a large mixing bowl, sift your flour and salt. Add the wine, the olive oil and gradually the water. Start mixing. When the dough starts to form, take it out onto the work surface and knead for about 15min, until it’s smooth and elastic. Shape it into a ball, put it in a lightly oiled bowl and cover with a clean towel. Let it rest for 30min.

Cut the dough in half. Take the first half and cut it into 10 equal pieces. Use a kitchen scale to weigh the dough, if you want accuracy. Using your palm, shape 10 small balls and cover them with plastic wrap. Roll out the first piece of dough into a small disk, 15cm in diameter.

Spread softened butter all over its surface and place it aside. Take the second piece of dough, roll it out, spread butter and put it above the first one. Keep putting the one above the other, creating a stack of ten small disks. When you reach the 10th piece of dough, just put it on top without spreading butter!

Repeat the process for the other half of the dough. Now you have two stacks of ten disks. Each stack of disks will be rolled out into a large pastry sheet with ten layers.

Wrap them with food membrane and refrigerate them for 3 hours before using, allowing the butter to set. If you’re not going to use them the same day, keep them in the fridge for up to a week or in the freezer for up to 4 months. To thaw them properly, place them in the refrigerator overnight.

Recipe Video


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