Greek Phyllo ver.4

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Prepare time: 1 hr 15 min
Passive time: 30 min
Ready in: 1 hr 45 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 4th version of the Greek phyllo family. This recipe produces three, large, thin & silky pastry sheets, with 3 layers each. They’re ideal for any savoury or sweet creation.
The video includes detailed description and many tips.


  • 500g plain flour
  • 2tsps salt
  • 2tbsps vinegar
  • 3tbsps vegetable oil
  • 250ml warm water
  • 200 – 250g hard margarine, softened


In the bowl of your electric mixer, mix the flour with the salt. Add the vinegar and the vegetable oil.

Start adding water and knead on low speed for 2min. Switch to medium speed and knead for another 5min. until the dough is smooth & elastic.

Shape the dough into a ball & put it in a greased bowl. Cover with plastic wrap & let it rest for 30min.

Weigh the dough and cut 9 equal pieces. Shape 9 balls and cover with plastic to avoid skin forming.

Flour your work surface. Roll out 3 disks, 15cm/6inches in diameter. Spread margarine on the first and the second disk and cover with the third one.

Wrap the “package” with food membrane and refridgerate it for at least 2 hours before using.

Repeat the process for the rest of the dough, creating 3 triads. Each triad will make a large pastry sheet. Keep them in the fridge up to 5 days or in the freezer up to 3 months.


  • Do not use soft margarine for spreading between the disks. Hard margarine sets well in the fridge and this helps to roll out the sheets easily.

Recipe Video


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