Easy Greek Olive Oil Homemade Crust – Phyllo

December 11, 2015

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 9-10 inch (22-25 cm) pie
Author: Elena Paravantes
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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 Eva December 8, 2023 at 3:24 am

    Hi, can this dough be used for two crust apple pie?

  • Reply Dave Livingston December 3, 2022 at 10:24 pm

    Elena, I enjoy your columns and recipes. However, I recently discovered I have celiac disease which rules out any of the dishes with phyllo. That puts a serious hurt on my passion for baklava, spanakopita, etc. Might you have any suggestions for using gluten-free flours to make my own phyllo?

    • Reply Marin May 9, 2023 at 9:37 pm

      Kouzounas Kitchen website has an amazing GF phyllo pastry recipe!

      • Reply Amy July 16, 2023 at 10:47 pm

        Thank you, Marin! My son is Celiac and I have to avoid wheat due to Hashimotos. I will be checking this out! It’s no fun following the Mediterranean diet without yummy phyllo dough. ☹️ I have found GF pastry dough, but it’s not the same as the crispy phyllo dough.

  • Reply Val March 7, 2022 at 3:45 pm

    Can you make the pastry and freeze it?

  • Reply Catherine February 1, 2022 at 4:58 pm

    I love this crust. I prefer it to the store bought phyllo for ease. I can make this for a busy week night dinner where as the crunchy phyllo is definitely just for weekends! I actually prefer the taste of the thicker phyllo as well. Thank you so much for the recipe!5 stars

  • Reply Marin January 7, 2022 at 10:28 am

    What size baking pan do you recommend for this amount of dough?

    Thanks 🙂

    • Reply OliveTomato.com January 7, 2022 at 11:59 am

      Hi Marin, It is for 9-10 inch round pan. Just added it there! Thanks!

  • Reply Brandi Paplos September 6, 2021 at 4:46 pm

    What is the baking time and temperature for this Phyllo?

    • Reply Elena Paravantes RDN September 7, 2021 at 7:25 am

      Hi Brandi, Depends on the filling, but generally you bake at 350 F (180 C) for about 1 hour.

  • Reply Maria Maraki August 22, 2021 at 3:36 pm

    This is great. I am very awkward at handling traditional fillo but want some of the pites that are on Alpha and Antenna shows!! (I have to slow them down to be able to comprehend what they say because Akis talks like a tornado lol). His recipes in English don’t necessarily match the ones on Greek TV.

    I’m glad I found this!!

    Maria Maraki

  • 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

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

    Why do you add vinegar to the homemade phyllo dough recipe

  • 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

  • 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 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

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