Most 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.
Ingredients
- 2 cups flour (I used about ¼ cup whole wheat flour)
- ¼ teaspoon salt
- 1 tablespoon red wine vinegar
- 1/3 cup olive oil
- ½ cup warm water
Instructions
- 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.
32 Comments
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!
Thank you Paulina! And thanks for the tips!
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?
Thanks,
[…] 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, […]
[…] 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 […]
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.
Thanks Savanna! This phyllo works for all greek pies (spinach pie, zucchini, onion, greens). Use the same technique as the leek pie but different fillings. Here is a link for the pies: https://www.olivetomato.com/recipeindexes/recipe-index/savory-pies-pites/
[…] the phyllo, I follow this recipe and I don’t know if you will ever see me write this again, but: I don’t change a […]
[…] food. You can make a big batch and either make your own phyllo with olive oil (get the recipe here) or use phyllo from the store (make sure there is no vegetable oils in the ingredients). I always […]
[…] flour and starch (no fats) or I may make my own thick phyllo (crust) made with olive oil using this easy recipe. When we have cheese pie (tiropita), I’ll usually combine it with a salad and that’s a complete […]
Is it possible to use Spelt flour and also gluten free flours?
I have not used it, so I’m not sure what the end result would be.
[…] general, all these recipes include phyllo pastry with cheese in layers often combined with additional layers of various other fillings, like […]
How long does the dough keep when made in advance? Thanks!
It’s good to use within 2 days
I’m in Greece now and I wonder if I will be able to find, to buy, a thin rolling pin to take back to U-S-A. I will be leaving Oct 30. Hope to hear from you on this. Thank you, Pauline Ellott
I don’t normally write comments or reviews, but this post certainly deserves one! This is not only really easy to make, but it turns out beautifully. And as a vegan who loves to bake, I have been searching for an olive oil based tart/pie crust recipe, and this fits the bill wonderfully. I have tried several others that were either really difficult to make, or turned out very tough and hard. Thank you so much for this!!!
Thank you for sharing Benazir! Always a pleasure to hear when someone is pleased with the recipes.
Sorry but in all my years in Greece, I never saw anyone, village or city, make a two phyllo pie of any sort, unless you count puff pastry. I’ve only seen with multiple layers.
This pita is made all over Greece. I’m surprised (and sad for you because it’s DELICIOUS) if you’ve never seen this, especially since you mentioned that you’ve spent years there. Kali oreksi!
one question…? so this will yield to a 9 inch round pie then, from picture above?
Hi Karl, Yes you will have 2 pieces with this recipe for a 9 inch pan.
wow, sounds and looks too easy to make, lol. I thought phyllo was hard to make but this makes me want to try to make it (maybe because is so fragile to handle). I see a phyllo pie in the near future! thanks for this
I love it, it’s perfect with spinach and feta filling. Thank you for sharing!
Sounds lovely. Do you have any suggestions for a filling ? I’d like to make this tomorrow for my husband & I
Hi Susie, Basically all the pies on the site can use this type of phyllo, here are some links:
https://www.olivetomato.com/greek-spinach-and-feta-pie-spanakopita/
https://www.olivetomato.com/greek-leek-pie-with-homemade-phyllo-prasopita/
https://www.olivetomato.com/greek-onion-pie-with-feta-cheese-kremmithopita/
https://www.olivetomato.com/greek-savory-pumpkin-pie-with-feta-cheese-kolokithopita/
This was much easier than expected – and it turned out great! I was able to transform leftover beet greens and onion (from a beet/feta/mint salad) into a filling dish that my sister called a good housekeeping cover photo. As is usual for this site, it was easy, healthy, and delicious – thank you for posting!
[…] not too little. If you want a thicker filling than you will have to use a thicker phyllo (here is a recipe for […]
Looks and sounds great!
I will definitely try it!
Elena, this looks like I could give it a try. I’ll figure something out for the rolling pin. Is the kneading just till it comes together or for a while? (I made my first spanakopita with phyllo a few days ago!)
Wonderful! For the kneading it was at most 5 minutes.
[…] thick, tasty with a rich olive oil taste. For the dough you can follow my easy homemade phyllo recipe. Otherwise if you use the thin phyllo sheets, make sure you don’t overload […]