Greek Phyllo Pastry Sheets ver.2 for Sweet & Savoury Pies (helios)

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Prepare time: 1 hr
Passive time: 1 hr 20 min
Ready in: 2 hr 20 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 2nd version of the Greek phyllo family. This recipe produces two, extra large, multi-layered, thick pastry sheets, ideal for any savoury or sweet creation. The video includes detailed description and many tips.


  • 550 gr. all purpose flour (plus more for kneading)
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp baking powder
  • 2 tbsp vinegar
  • 4 tbsp olive oil or sunflower oil
  • 300 ml warm water
  • 150 gr. melted margarine or butter (for brushing)


In a bowl whisk flour , sugar, salt and the baking powder. Add vinegar and water, all at once. Stir with a wooden spoon for a while and finally add the olive oil. Mix just until the dough begins to form.

Turn the dough out onto a floured surface and knead for 15-20 min. The dough should now be soft and smooth. Put the dough in a lightly greased bowl, cover it with a clean cotton towel and let it rest for 20 min.

Cut the dough in half. Cover the second piece of dough to avoid skin forming. Take the other piece, flatten it a bit, sprinkle with flour and start rolling out, a round sheet 50cm / 19.6″ in diameter. Brush with melted margarine.

With your finger, “draw” a circle-20cm / 8″ in diameter-in the center of the sheet. With a pizza cutter or a knife, cut the sheet into 8 pieces, starting from the circumference of the inner circle towards the outer edge of the sheet; it should look like the sun.

Fold the pieces towards the center, one after another, creating layers. Wrap it with food membrane and place it in the fridge for an hour to chill. Do the same for the other piece of dough.

After one hour, repeat the process once more for both pastry sheets. The sheets are now ready for use, but the process can be repeated up to 5 times!

If you’re going to use them the same day, leave them in the fridge for 2-3 hours to set. Otherwise, store them in the fridge maximum for a week or in the freezer up to 3 months.

Recipe Video


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