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

Easy Greek Homemade Traditional Phyllo

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

  1. In a bowl add the flour and add the salt and mix.
  2. Make a whole in the middle and the add the olive oil and vinegar.
  3. Mix the dough with a wooden spoon , until the liquids have been absorbed. It will be dry and crumbly.
  4. Add some warm water and knead with your hands, add enough so that the dough is soft but not sticky. Knead until smooth.
  5. Separate the dough in two pieces and roll into balls. Let it sit for 30 minutes.
  6. 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.
  7. Roll dough partially around the pin and place over your pan, gently. Brush with olive oil.
  8. Place your filling.
  9. Cover with second phyllo and join both phyllo sheets together twisting round the pan so it forms a border.
  10. Brush with olive oil.

 

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29 Comments

  • Reply Greek Leek Pie with Homemade Phyllo-Prasopita | Olive Tomato December 11, 2015 at 8:02 am

    […] 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 […]

  • Reply Sherry December 13, 2015 at 1:17 pm

    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!)

    • Reply Elena Paravantes RD December 14, 2015 at 7:02 am

      Wonderful! For the kneading it was at most 5 minutes.

  • Reply Katina Vaselopulos December 15, 2015 at 4:29 am

    Looks and sounds great!
    I will definitely try it!

  • Reply Greek Spinach and Feta Pie - Spanakopita | Olive Tomato February 18, 2016 at 3:23 pm

    […] not too little. If you want a thicker filling than you will have to use a thicker phyllo (here is a recipe for […]

  • Reply Catherine February 28, 2016 at 10:25 pm

    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!

  • Reply Susie March 1, 2016 at 3:36 pm

    Sounds lovely. Do you have any suggestions for a filling ? I’d like to make this tomorrow for my husband & I

  • Reply niki March 1, 2016 at 5:41 pm

    I love it, it’s perfect with spinach and feta filling. Thank you for sharing!

  • Reply karl March 1, 2016 at 11:35 pm

    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

  • Reply karl March 1, 2016 at 11:53 pm

    one question…? so this will yield to a 9 inch round pie then, from picture above?

    • Reply Elena Paravantes RD March 2, 2016 at 6:14 am

      Hi Karl, Yes you will have 2 pieces with this recipe for a 9 inch pan.

  • Reply Linda March 2, 2016 at 7:44 am

    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.

    • Reply Maria Elladara March 2, 2016 at 1:36 pm

      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!

  • Reply Benazir March 26, 2016 at 12:17 am

    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!!!

    • Reply Elena Paravantes RD March 29, 2016 at 4:53 am

      Thank you for sharing Benazir! Always a pleasure to hear when someone is pleased with the recipes.

  • Reply Pauline September 19, 2016 at 8:48 pm

    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

  • Reply Paris October 13, 2016 at 11:19 pm

    How long does the dough keep when made in advance? Thanks!

    • Reply Elena October 26, 2016 at 8:54 am

      It’s good to use within 2 days

  • Reply I·ATE: Say “cheese”: discover Bulgarian “banitza” and Greek “tyropita” - Terminology Coordination Unit [DGTRAD] - European Parliament April 29, 2017 at 10:44 am

    […] general, all these recipes include phyllo pastry with cheese in layers often combined with additional layers of various other fillings, like […]

  • Reply William Luscombe June 8, 2017 at 10:58 am

    Is it possible to use Spelt flour and also gluten free flours?

    • Reply Elena June 22, 2017 at 6:03 am

      I have not used it, so I’m not sure what the end result would be.

  • Reply Easy Pita Bread Greek Cheese Pie - Tiropita | Olive Tomato August 4, 2017 at 10:29 am

    […] 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 […]

  • Reply Greens Good for the Brain -5 Greek Ways To Get Greens in Your Diet | Olive Tomato December 29, 2017 at 9:15 pm

    […] 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 […]

  • Reply Spanakopita and Spicy Chickpeas – The Stolen Lettuce January 4, 2018 at 8:57 pm

    […] 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 […]

  • 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 […]

  • Reply Greek Sweet Potato and Feta Tart | Olive Tomato October 27, 2018 at 4:14 pm

    […] 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, […]

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