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.
Easy Greek Homemade Traditional Phyllo
- 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.