Dairy free, Ingredients, Mediterranean Diet Recipes, Savory Pies - Pites, Vegan, Vegetarian

Easy Greek Olive Oil Homemade Crust – Phyllo

crust-homemade phylloMost home cooks in Greece did not use the store bought thin sheets of phyllo, but they made their own, called horiatiko phyllo (village phyllo). A thick, crunchy phyllo made with olive oil. It is not an exact recipe, many cooks provide directions that are usually vague as everybody has their own recipe, which they have perfected. I have managed to figure out almost exact amounts for a great result.

This phyllo can be used for almost all pites (Greek pies) that one makes in a pan. There is no butter, so it is a crust that can be used in vegan recipes as well. Make sure the olive oil you use is fresh, stale olive oil will give off a bad flavor. I also add varying amounts of whole wheat flour, for a different texture and added fiber.

Easy Greek Homemade Traditional Phyllo

Prep Time: 15 minutes
Resting time: 30 minutes
Total Time: 45 minutes
This traditional crust or phyllo, made with olive oil does not disappoint. Crunchy, hearty, a perfect crust for any pie.
Course: crusts, pies
Cuisine: Greek, Mediterranean
Keyword: dough, homemade, oliveoil, phyllo, Recipe
Servings: 1 pie
Author: Elena Paravantes RDN
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  • 2 cups flour (I used about ¼ cup whole wheat flour and the rest white)
  • ¼ teaspoon salt
  • 1 tablespoon red wine vinegar
  • 1/3 cup olive oil
  • ½ cup warm water


  • In a bowl add the flour and add the salt and mix.
  • Make a whole in the middle and the add the olive oil and vinegar.
  • Mix the dough with a wooden spoon , until the liquids have been absorbed. It will be dry and crumbly.
  • Add some warm water and knead with your hands, add enough so that the dough is soft but not sticky. Knead until smooth.
  • Separate the dough in two pieces and roll into balls. Let it sit for 30 minutes.
  • On a well floured surface, roll out the two balls, with a thin rolling pin, in large circles so that they are large enough to cover the base of the pan and hang over the sides.
  • Roll dough partially around the pin and place over your pan, gently. Brush with olive oil.
  • Place your filling.
  • Cover with second phyllo and join both phyllo sheets together twisting round the pan so it forms a border.
  • Brush with olive oil.
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  • Reply Savanna Boden February 1, 2018 at 6:27 pm

    Love this dough. I made the leek and scallion pie. My husband says it’s a keeper. What other fillings work in this dough? Does the pie freeze well? It would be great to have it all done and put it in the oven on a busy day. I love your website and the recipes. I make my shopping list from them.

  • Reply Traditional Tiropita – Greek Feta Cheese Pie May 15, 2018 at 4:26 pm

    […] recipe is made with the thin phyllo, (you can also make your own thicker phyllo using this recipe) feta and another fresh cheese. The phyllo which is called kroustas, does not contain any fat and […]

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    […] at the store which usually contains only flour and starch or you can make your own (try my easy olive oil phyllo). For this recipe, I did stray a bit from a typical Greek pita by not using a top layer. Typically, […]

  • Reply John March 19, 2019 at 5:00 pm

    Hi Elena,

    What is your take on American feta using pasteurized cow milk? I can’t seem to find traditional greek sheep or goat feta even in the big markets. Can it be substituted in your recipes with the same benefits?


  • Reply paulina September 15, 2019 at 2:41 pm

    I use this recipe always! Being an English woman living in Greece for nearly nineteen years, I think I know a good recipe when I taste it.I urge people not to become too clever over this, make the dough as explained without changing anything, if you are a person that knows food you will appreciate the end product, As for the thin rolling pin, wooden doweling is the same thing (any hardware store)!! Thank you so much for this post, I have an abundance of olive oil here and have spent a few years and many tears trying to make this dough, once again, thank you, you clever girl!

  • Reply Mediterranean Eggplant & Feta Tarts | Olive Tomato November 19, 2019 at 4:31 pm

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  • Reply Dimitra April 16, 2020 at 11:51 pm

    Haven’t tried it yet but looks delicious, will be trying it this weekend for Pasxa! How long do you suggest baking it for?5 stars

  • Reply Maria May 29, 2020 at 11:43 pm

    Maybe I did something wrong, it wasn’t crispy but more of a traditional pie crust, like an apple pie for example. I baked 350 45 minutes. Made spanakopita and filling was a bit wet maybe I didn’t squeeze spinach enough. Thoughts?

  • Reply Linda D September 7, 2020 at 7:45 am

    Olive and tomato pie looks delicious…But in UK we use .metric or ounces measurements. Would love to make it but don’t want to get it wrong. How much is in a cup of flour? Much appreciated



    • Reply Kathy Williams September 11, 2020 at 6:36 pm

      125 grams, according to Google!

    • Reply Elena Paravantes RDN September 18, 2020 at 5:41 am

      Hi Linda, It is 120 grams by weight

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  • Reply Liz March 16, 2021 at 7:45 am

    Why do you add vinegar to the homemade phyllo dough recipe

  • Reply Jackie Lane March 31, 2021 at 9:01 pm

    Loved this, thank you. I know I shall make it again and again, it’s satisfying but more healthy than pie crust with butter. It also occurred to me that it’s very similar to the ‘artisan’ olive oil and sea salt crackers I’ve been paying a fortune for, so am making some to run through the pasta machine and turn into crackers. I was a bit nervous about making it, but need not have been, it handles beautifully and rolls out very easily, even with my ordinary fat rolling pin!5 stars

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